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Stovetop Chicken ‘n’ Stuffing

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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

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