Chicken Stuffing Bake Recipe
Chicken Stuffing Bake Recipe photo by Taste of Home
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Chicken Stuffing Bake Recipe

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4.5 17 23
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At my bridal shower a few years ago, each guest brought a recipe card her best dish. We've tried everyone's recipe, but this is a favorite.—Nicole Vogl Harding, Spokane, Washington
TOTAL TIME: Prep: 5 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 5 min. Bake: 45 min.
MAKES: 6 servings

Ingredients

  • 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

Nutritional Facts

1 each: 402 calories, 27g fat (15g saturated fat), 86mg cholesterol, 947mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 16g protein .

Directions

  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.
Originally published as Chicken Stuffing Bake in Casserole Cookbook 2001, p34

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Chicken Stuffing Bake

AVERAGE RATING
(23)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (8)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
ms11145 User ID: 1604521 227435
Reviewed Jun. 4, 2015

"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."

MY REVIEW
MarineMom_texas User ID: 31788 227293
Reviewed Jun. 1, 2015

"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."

MY REVIEW
Heavens_IL User ID: 58504 216165
Reviewed Dec. 28, 2014

"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."

MY REVIEW
GirishKatta User ID: 7329112 204846
Reviewed Jul. 31, 2014

"Nice"

MY REVIEW
lepleyracing User ID: 1497870 34864
Reviewed Jun. 10, 2014

"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."

MY REVIEW
Proddjv User ID: 7403606 34780
Reviewed Sep. 12, 2013

"Loved it"

MY REVIEW
JennTats User ID: 7007311 60592
Reviewed Jan. 1, 2013

"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."

MY REVIEW
momof4RN User ID: 2273778 85194
Reviewed Dec. 15, 2012

"This was very good! My family loved it!"

MY REVIEW
RaOwBe User ID: 705805 60591
Reviewed Oct. 6, 2012

"One of my favorites!"

MY REVIEW
RaOwBe User ID: 705805 34857
Reviewed Oct. 6, 2012

"Delicious!"

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