Chicken and Stuffing Bake Three Ways

When Mr. R. was born, one of our friends brought over this wonderful dish for dinner. I'd never had it before but instantly loved it. It's such a simple yet hearty dish with lots of flavor. Since then I have discovered that there are several ways to make this dish so I am including three recipes. You can mix and match different features of each recipe to come up with the perfect combination for your family.

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

Directions

1. Prepare stuffing according to package directions; set aside. 
2. 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.
3. 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

Directions

1. Preheat oven to 400°F. Prepare stuffing mix as directed on package; set aside.
2. Mix chicken, soup, sour cream, pepper and vegetables in 13x9-inch baking dish; top with cheese and then stuffing.
3. 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

Directions

1. Preheat oven to 400F. Prepare stuffing mix according to package directions then add vegetables.
2. Combine soup, sour cream and parsley; set aside.
3. 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.
4. Cover with stuffing. Bake uncovered for 40-50 minutes or until a meat thermometer reads 170°.