Sunday Chicken and Stuffing
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."
Reviews
My husband loves this meal. I pan-fry my chicken breasts though because uncooked chicken mixing with everything freaks me out. I use Italian seasoning instead of just parsley in the soup. Now if only my kids would eating stuffing.
This has been a favorite of my husband's for years. I use chicken tenders. Love it!!
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....Lea
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my grandduaghter likes nothing, but she loved this, thanks
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.
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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.
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.
very easy and quick recipe. Tasty. I will use low sodium soup next time, a bit high in sodium.