Chicken Stuffing Bake
Total TimePrep: 5 min. Bake: 45 min.
The only change I made was using cubed, cooked chicken breasts, seasoned with a little poultry seasoning. Delicious! A definite keeper!
This was so easy to put together. Very tasty. I used chicken broth this time as my grandson was eating it. I'm sure that he wouldn't have liked it with the wine--but I'm sure I would.
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!