33 Reviews of Boneless Chicken Breasts With Stuffing Mix

From: rickie

On Oct 13, 2002

I have made this recipe several times.. it is quick and easy to make and tastes just great. What I like about it most, is its versatility. I have added some frozen peas, or frozen corn to the chicken/soup mixture... and have also ommitted the cheese once (which was just fine). It is a recipe that you can add your own personal tastes and creativity. Thanks jean1

From: Jules211

On Nov 11, 2004

Wow!! This is a keeper. My 11 yr old loved it. Ask for the stuffing and gravy combo for for thanksgiving. The only things i did different was used stock instead of water, and omitted the cheese (didn't have any). Thanks for the easy dinner we all enjoyed it.

From: ROBIN PENA

On Apr 6, 2003

I made this last night because I was craving thanksgiving dinner, but was feeling lazy. I did have to make a few changes though. I only had 1 can cr of chicken, so added a can of cr of mushroom also. I left off the swiss cheese because although i'm sure it is delicious, it didn't remind me of thanksgiving. And I sprinkled a little poultry seasoning and thyme on each breast, because thats what we sprinkle on our turkey.I set the timer for 1 1/2 hours, but when I checked after 1 hour 10 minutes the stuffing mix was getting very brown so I threw foil over the whole thing. Looking back now I should have checked the chicken to see if it was done, because after the whole hour and a half the chicken was a little over done.I served this with green beans and mashed potatoes. It was like thanksgiving in april!Thanks jean1.

From: Musical Joy

On Oct 6, 2003

We love this recipe! Just a note - the measurement for the stuffing is 2 cups - I use the dry kind in the can - Chicken flavored. Also, we use cheddar/jack cheese and bake it only for about 1 hour. This is good with mashed potatoes and a green vegetable.

From: Graybert

On May 25, 2002

This turned out wonderful! Very, Very tasty!! I served it with some white and wild rice and corn - the rice was a good idea because the soup made a good gravy. I really liked the swiss cheese, it gives the chicken a nice flavour. I made this using half the fat cream of chicken, next time I may also try making this with cream of mushroom soup. Thanks for posting!!

From: magnoliamaiden

On Jul 21, 2003

This meal was so easy to make, and it reminded me of Kraft Oven Classics. I cut the recipe in half for two people, but used all the stuffing. Next time I think I may add some vegetables. After an hour the stuffing was getting quite brown so I checked the chicken and it was done. This recipe would please any picky eater. Thanks Jean!

From: Carrot

On Sep 30, 2004

I have made this recipe several times and love it!! I have another version that uses cheddar cheese and it is also good.

From: Diana hayek

On Sep 11, 2004

Thanks for the great speedy recipe, Jeanl. It was awesome, but mine was bubbly in one hour and perfectly done. I added a l4 oz. package of frozen broccoli(thawed)to the chicen and sauce layer and it was a perfect one dish meal. Will be making this a lot in winter months for the comfort and easy versitility.

From: John W Wenzelburger

On Apr 24, 2004

Very good I just made two boneless brests about a pound so I only needed one can of soup. The stuffing on top was very brown but not burned. the Chicken was very tender. I am not sure it needs to be cooked for 1 1/2 hours. I think one hour would be enough. but then it was good so I guess I will not mess with it.

From: LEEZAH4

On Feb 27, 2008

I prepared this with 3 boneless breasts, used a 11x7 pan and reduced the cream of chicken soup to 1 can w/1/2 can water, there was plenty of gravy to spoon over rice. I'm thinking next time I'll cube the chicken instead.