Easy Chicken and Stuffing Bake
- 4 boneless skinless chicken breast halves pounded to 1/2" thick
- 4 slices sharp cheddar cheese (you can use whatever kind you like)
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted (I use the lower fat/sodium kind)
- 1/3 cup light sour cream
- 1 box stuffing mix (6oz)
- 1/4 teaspoon fresh ground black pepper
- Prepare stuffing according to package directions; set aside.
- Place chicken in a greased 13-in. x 9-in. baking dish; top with cheese. In a small bowl, combine soup and sour cream; spoon over cheese. Sprinkle pepper and then stuffing over the top.
- Bake, uncovered, at 400° for 40-50 minutes or until a meat thermometer reads 170°.
Chicken and Stuffing Bake with Mixed Veggies
- 1 pkg (6 oz) stuffing mix
- 1-1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces (roughly 3-4 breasts)
- 1 can (10-3/4 oz) condensed cream of chicken soup (lower fat/sodium kind)
- 1/3 cup light sour cream
- 1 bag (16 oz) frozen mixed vegetables, thawed, drained
- 1/4 teaspoon fresh ground black pepper
- 1 cup shredded cheddar cheese
- Preheat oven to 400°F. Prepare stuffing mix as directed on package; set aside.
- Mix chicken, soup, sour cream, pepper and vegetables in 13x9-inch baking dish; top with cheese and then stuffing.
- Bake 30 min or until chicken is cooked through.
Chicken and Stuffing Bake with Mirepoix
- 1 box stuffing mix (6 oz)
- 1/2 cup carrots
- 1/2 cup onions chopped
- 1/2 cup celery chopped
- 1 can cream of chicken soup (lower fat/sodium kind)
- 1/3 cup light sour cream
- 1 teaspoon parsley leaves chopped
- 4 boneless and skinless chicken breast halves, pounded to 1/2" thick
- 1 cup shredded cheddar cheese
- 1 teaspoon paprika
- 1/4 teaspoon fresh ground black pepper
- Preheat oven to 400F. Prepare stuffing mix according to package directions then add vegetables.
- Combine soup, sour cream and parsley; set aside.
- Place chicken in a greased 13-in. x 9-in. baking dish; top with cheese. Pour soup over the top; sprinkle with shredded cheese, paprika and pepper.
- Cover with stuffing. Bake uncovered for 40-50 minutes or until a meat thermometer reads 170°.
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