Chicken Stuffing Bake Recipe
- 6 boneless skinless chicken breast halves (6 ounces each)
- 6 slices Swiss cheese
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/3 cup white wine or chicken broth
- 3 cups seasoned stuffing cubes
- 1/2 cup butter, melted
- 1. Place chicken in a greased 13-in. x 9-in. baking dish; top with cheese. In a small bowl, combine soup and wine; spoon over cheese.
- 2. In a small bowl, combine stuffing cubes and butter; sprinkle over soup. Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 170°. Yield: 6 servings.
1 each: 402 calories, 27g fat (15g saturated fat), 86mg cholesterol, 947mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 16g protein
Reviews for Chicken Stuffing Bake
"I have been making this recipe for years. In the summer, when there is plenty of squash, I like cubing up either yellow (preferred) or zucchini) and adding to the soup mixture. I don't peel either type of squash. Instead of the stuffing cubes, I have used the package of stove top dressing. It is well seasoned and goes well with the soup and chicken. My family loves this recipe."
"I prepared this recipe for dinner tonight and it is a winner. I followed the recipe except I used chicken broth instead of wine since I didn't have any open. The dressing tends to slide off the chicken while cooking but if serving guests, you can spoon it back on top easily. I only made two chicken breasts for the two of us. We will be having this again. I recommend this recipe as a Volunteer Field Editor for Taste of Home."
"This was pretty tasty but the cheese melted completely away. I don't know if there was something wrong with my chicken breasts but they were a little tough in this recipe. I sliced them horizontally into cutlets so they were quite thin and I thought they would be tender. I would try the recipe again to confirm. There was plenty of sauce which was a plus."
"This was a good and quick weeknight meal. I made it on the stovetop but I generously seasoned my chicken with pepper, season salt and garlic when cooking for more flavor."
"I didn't have cream of chicken so I tried cream of celery and I only used 2 tsp of butter. This recipe was quick & easy but the chicken didn't stand out at all and it seemed the croutons were the star of this dish and I don't think cream of chicken would wow me over. Thanks."
"This was very good! My family loved it!"
"One of my favorites!"
"mine is picture perfect.the only thing i changed was cream of chicken soup to broccoli cheese.and it is great"
"Great tasting, easy, quick recipe. I can't get much better than this."
"I have been making this recipe for many years. It is a favorite in our house."
"I used cream of mushroom soup and a little less butter than the recipe calls for. It was a quick and easy meal that my whole family enjoyed! This will become a regular meal in my household."
"I was searching for a Chicken Stuffing Bake and decided on this one. It was a big hit with my husband. I didn't have Swiss cheese on hand so I topped the chicken with shredded Cheddar. I also modified the amount of butter my using a 1/4 cup and using a 1/4 cup of chicken broth to cut back on some of the calories and fat. I added some finely chopped onion and garlic to the stuffing cubes for extra flavor. I used seasoned corn bread stuffing but you could use flavored salad croutons as well in a pinch. This is surely a keeper at our house."
"The whole family liked this quick, easy recipe. I used golden mushroom soup instead of cream of chicken, as I thought the color would be more appetizing. Next time I'll add about 1-2 tablespoons of fresh lemon juice. Great recipe for a busy week night dinner!"
"Very good! I substituted cream of mushroom soup cheddar cheese & a box of chicken stuffing and it turned out great. I only used 1/3 cup butter because I just couldn't put a whole stick (1/2c) in. It was perfect!"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.