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Sunday Chicken and Stuffing Recipe

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3.86 6
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This hearty entree from Charlotte Kidd of Lebanon, Indiana is a surefire family pleaser. "It's easy to prepare because you don't have to brown the chicken," she explains. "Plus it looks so nice you can serve it to company."
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6 servings


  • 1 package (6 ounces) chicken-flavored stuffing mix
  • 6 boneless skinless chicken breast halves
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/3 cup 2% milk
  • 1 tablespoon dried parsley flakes

Nutritional Facts


  1. Prepare stuffing according to package directions; spoon down the center of a greased 13-in. x 9-in. baking dish. Place chicken around stuffing. Combine soup, milk and parsley; pour over chicken.
  2. Cover and bake at 400° for 20 minutes. Uncover and bake 10-15 minutes longer or until a meat thermometer inserted in the chicken reads 170°. Yield: 6 servings.
Originally published as Sunday Chicken and Stuffing in Quick Cooking March/April 1999, p8

Nutritional Facts

Reviews for Sunday Chicken and Stuffing(6)

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Reviewed Oct. 13, 2013

This is a great recipe, Charlotte. Thanks for sharing it! Next time, like another reviewer, I would use seasoned thighs. I prefer dark meat, too.


Reviewed Sep. 17, 2012

my grandduaghter likes nothing, but she loved this, thanks

Reviewed Nov. 13, 2011

I would use chicken thighs just because I prefer dark meat and I would season the chicken before putting in pan. Very good and easy to make.

Reviewed Apr. 19, 2011

I might make this again if the chicken pieces were cut smaller rather than left as breasts. As it was, they were rather large pieces of bland chicken. I think it might work just as well and be more flavorful to cook the chicken on the stovetop -- cutting it up into smaller pieces and adding seasonings -- then add the soup and serve with stuffing.

Reviewed Mar. 16, 2011

I first saw this recipe in the Quick Cooking issue - we've enjoyed it many times over the years. I love how easy it is to make, but it seems almost "company dinner" worthy - and my husband really likes it and has requested it when we haven't had it in awhile.

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