Stovetop Chicken 'n' Stuffing Recipe

4 13 20
Stovetop Chicken 'n' Stuffing Recipe
Stovetop Chicken 'n' Stuffing Recipe photo by Taste of Home
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Stovetop Chicken 'n' Stuffing Recipe

Read Reviews
4 13 20
Publisher Photo
With nothing in mind for dinner, I just started messing around, and this meal-in-one was created. My entire family enjoys it! —Connie Jonas, Eugene, Oregon
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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 bacon
  • 2 cans (14-1/2 ounces each) cut green beans, drained
  • 1/2 cup shredded Monterey Jack cheese

Directions

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.
In a large skillet, cook chicken in oil for 2-3 minutes on each side or until golden brown. 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. Sprinkle with cheese; cook 3-4 minutes longer or until heated through and cheese is melted. Yield: 4 servings.
Originally published as Stovetop Chicken 'n' Stuffing in Simple & Delicious March/April 2009, p29

Nutritional Facts

1 each: 741 calories, 31g fat (13g saturated fat), 146mg cholesterol, 2938mg sodium, 62g carbohydrate (13g sugars, 7g fiber), 50g protein.

  • 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 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. 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. Sprinkle with cheese; cook 3-4 minutes longer or until heated through and cheese is melted. Yield: 4 servings.
Originally published as Stovetop Chicken 'n' Stuffing in Simple & Delicious March/April 2009, p29

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Reviews forStovetop Chicken 'n' Stuffing

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NevadaMike User ID: 7590334 246874
Reviewed Apr. 10, 2016

"Delicious, but the sodium content is a nightmare."

MY REVIEW
hollyberry21420 User ID: 8581867 235388
Reviewed Oct. 21, 2015

"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!"

MY REVIEW
best of home cooks User ID: 5361390 232892
Reviewed Sep. 14, 2015

"Good quick little dish. If u like green bean casserole, you'll love this creamy green beans, chicken and stuffing casserole."

MY REVIEW
[email protected] User ID: 7994963 225178
Reviewed Apr. 20, 2015

"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."

MY REVIEW
suedrayer User ID: 1327752 161733
Reviewed Sep. 3, 2014

"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."

MY REVIEW
punkrockfrog03 User ID: 3360673 167607
Reviewed Aug. 12, 2014

"Even the 5 year old ate it! Only used 1 can of green beans and a bit more cheese. easy and tasty."

MY REVIEW
SandyJ932 User ID: 2473778 161774
Reviewed Oct. 13, 2013

"Make ahead and freeze for busy night dinners."

MY REVIEW
LetsJustCook User ID: 2120519 147317
Reviewed Dec. 4, 2011

"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!"

MY REVIEW
kathleenthirteen User ID: 4050806 116501
Reviewed Dec. 2, 2011

"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."

MY REVIEW
mailladyrr7 User ID: 105790 161772
Reviewed Dec. 1, 2011

"Thank you to the person for submitting it, it was very easy, very tasty and I will surely make it again. Keep submitting!"

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