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Cupid's Chicken 'n' Stuffing Recipe

Cupid's Chicken 'n' Stuffing Recipe photo by Taste of Home

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This main dish looks attractive and is easy to fix. The chicken stays moist, and the savory stuffing that bakes right with it is the perfect accompaniment.—Barbara Birk, St. George, Utah

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Cupid's Chicken 'n' Stuffing Recipe

Prep: 15 min. Bake: 50 min.

Yield: 8 Servings

15 50 65

Ingredients

1 package (6 ounces) seasoned stuffing mix
8 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 Swiss cheese slices (2 ounces), halved
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup water

Directions

Prepare stuffing mix according to package directions. Transfer to a greased 13-in. x 9-in. baking dish. In a large skillet, brown chicken in oil. Sprinkle with salt and pepper; place over stuffing. Top with cheese. Drizzle with butter.
Combine soup and water; spoon over stuffing. Cover and bake at 350° for 40 minutes. Uncover; bake 10-15 minutes longer or until chicken juices run clear. Yield: 8 servings.

Nutritional Facts 1 serving equals 331 calories, 14 g fat (7 g saturated fat), 92 mg cholesterol, 734 mg sodium, 19 g carbohydrate, trace fiber, 29 g protein.

Originally published as Cupid's Chicken 'n' Stuffing in Taste of Home February/March 2003, p22

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Reviews for Cupid's Chicken 'n' Stuffing

Cupid's Chicken 'n' Stuffing

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Reviewed on Apr. 29, 2013 by alexandraxoxo

It's okay. I added more soup and stuffing, but if I make it again, I will warm up the soup and mix it with the stuffing. My mom liked it, and so did my dad. I'm not too crazy about it.

Reviewed on Sep. 17, 2012 by Brenda2772

Nice, easy, basic recipe. I used cheddar cheese.

Reviewed on Oct. 20, 2011 by imclassy2

This is one of my family's favorites!

Reviewed on Jul. 27, 2011 by slye10001000

This definitely a keeper in my recipe box.

DELICIOUS!!!!! I think you might not

have to cook the chicken as long as the recipe says. I think it depends on how

thick the breasts are. This is so good!

Reviewed on Dec. 19, 2010 by Granny Grey

Made with chicken cutlets instead, very tasty, will make it again!

Reviewed on Jul. 25, 2010 by Lisateachs2

This has become a family favorite. I've used many different substitutions of cream soups and cheeses, depending upon what I have on hand. If I'm in a hurry I omit browning the chicken first.