Stovetop Chicken 'n' Stuffing Recipe
- 1 package (6 ounces) corn bread stuffing mix
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1 tablespoon canola oil
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 2/3 cup chopped onion
- 2/3 cup milk
- 2 tablespoons crumbled cooked Jones Dairy Farm Dry-Aged Bacon
- 2 cans (14-1/2 ounces each) cut green beans, drained
- 1/2 cup shredded Monterey Jack cheese
- 1. Prepare stuffing mix according to package directions. Meanwhile, in a large resealable plastic bag, combine the flour, salt and mustard. Add chicken, a few pieces at a time, and shake to coat.
- 2. In a large skillet, cook chicken in oil for 2-3 minutes on each side or until golden brown.
- 3. In a large bowl, combine the soup, onion, milk and bacon; stir in green beans. Pour over chicken; top with stuffing. Cover and cook for 7 minutes.
- 4. Sprinkle with cheese; cook 3-4 minutes longer or until heated through and cheese is melted. Yield: 4 servings.
1 each: 741 calories, 31g fat (13g saturated fat), 146mg cholesterol, 2938mg sodium, 62g carbohydrate (13g sugars, 7g fiber), 50g protein.
Reviews for Stovetop Chicken 'n' Stuffing
"Delicious, but the sodium content is a nightmare."
"Yum! We loved it! The store was out of breasts so I used boneless skinless thighs and I am sure breasts are much better! Very easy!"
"I just tried this recipe. I made it before I read the reviews. I almost added only 1 can of beans, but glad I added 2, as they cook down a bit, and by the second reheat, they will be less in volume. I agree it's like a great green bean casserole with chicken. I used chicken tender strips, which put a little bite of chicken in each scoop. With the sodium in the soup, the cheese, the stuffing, and the canned beans, I thought it might be too salty, so I cut down on the teaspoon of salt in the flour mixture to less. However, since the teaspoon is dispersed into the flour, next time I will use the full teaspoon. I am going to try some of the spicy additive to the flour next time. It was good the first night, but I know once the flavors meld, it will be even better the second day. It was a hit."
"Made this tonight and the husband said it's a keeper! I used 3 pretty large breasts, added a few seasonings, and used Stovetop chicken stuffing. It was great, but I would probably tweak the seasonings again to our taste (less salt, and maybe spicy!) and only use one can of green beans. This was a large meal for 2 people! Add a salad and rolls and it's wonderful for a simple, impressive meal."
"Even the 5 year old ate it! Only used 1 can of green beans and a bit more cheese. easy and tasty."
"Make ahead and freeze for busy night dinners."
"What a creative way to put a chicken and stuffing dish together! It makes it more appealing to certain family members. Way to go! My family prefers bread stuffing over cornbread unfortunately, so I used Stovetop's bread stuffing, and only 1 can of green beans. I added a dash of Tony Chachere's Spice seasoning to the flour which adds a little kick to the chicken. Thanks for sharing and keep creating!"
"Wondered why this was so salty. Didn't look until after I made it that sodium is 2,938 Mg! Daily intake for a whole day's food should be 2300 mg."
"Thank you to the person for submitting it, it was very easy, very tasty and I will surely make it again. Keep submitting!"
"Tasty! I loved the hint of bacon taste in it. I did adept recipe to bake as a casserole. It took about 45 min. at 350 degrees (although near the end I bumped up the oven to 375, since we were starving and wanted it done!). I did sprinkle some chicken seasoning on the chicken. Only thing I would change is maybe to use Frozen Green Beans."
"Wonderful dish. It was a big hit at our house. The kids have asked for me to make it again. It was also easy."