Chicken with Stuffing Recipe

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In Stillman Valley, Illinois, Susan Kutz needs only five ingredients to create this comforting home-style meal of chicken topped with corn bread stuffing. "I sometimes add two cans of soup so there's more sauce," she notes.
TOTAL TIME: Prep: 5 min. Cook: 4 hours
MAKES:4 servings
TOTAL TIME: Prep: 5 min. Cook: 4 hours
MAKES: 4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1-1/4 cups water
  • 1/4 cup butter, melted
  • 1 package (6 ounces) corn bread stuffing mix

Nutritional Facts

1 serving equals 365 calories, 18 g fat (8 g saturated fat), 52 mg cholesterol, 1,481 mg sodium, 37 g carbohydrate, 2 g fiber, 12 g protein.

Directions

  1. Place chicken in a greased 3-qt. slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 4 hours or until chicken is tender. Yield: 4 servings.
Originally published as Chicken with Stuffing in Quick Cooking May/June 2002, p37

Nutritional Facts

1 serving equals 365 calories, 18 g fat (8 g saturated fat), 52 mg cholesterol, 1,481 mg sodium, 37 g carbohydrate, 2 g fiber, 12 g protein.

Reviews for Chicken with Stuffing

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Nov. 8, 2014

"I have been making this since it was originally published in Quick Cooking. My family loves it! And it saved us many times while the kids were growing up and we needed a meal in a hurry after practices or games. I have used different soups for different flavors but my favorite is cream of chicken w/herbs and our favorite dressing is the savory herbs. It's like Thanksgiving Dinner any time of the year!"

MY REVIEW
Reviewed Oct. 17, 2013

"This was so easy & good! I used regular stuffing rather than cornbread just based on our preference."

MY REVIEW
Reviewed May. 24, 2013

"It was awesome! My kids loved it and asked me to make it again. It was also super easy. I added the 2 cans of soup. I also used frozen chicken because we were going to be gone longer than 4 hours."

MY REVIEW
Reviewed Jun. 10, 2012

"I decrease the butter to one to two tablespoons and use chicken broth instead of water. Have also used cream of mushroom and cream of celery interchangeably and also used two cans. This is definitely a keeper."

MY REVIEW
Reviewed Jan. 18, 2012

"This is one of my favorites! I make it all the time. Definitely use 2 cans of soup. I use Stovetop stuffing mix instead of cornbread stuffing."

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