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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."
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • Prepare stuffing according to package directions; spoon down the center of a greased 13x9-in. baking dish. Place chicken around stuffing. Combine soup, milk and parsley; pour over chicken.
  • Cover and bake at 400° for 20 minutes. Uncover and bake 10-15 minutes longer or until a thermometer inserted in the chicken reads 170°.

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Reviews

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Average Rating:
  • Emily
    Jul 29, 2020

    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.

  • Spookyann
    Jul 14, 2014

    This has been a favorite of my husband's for years. I use chicken tenders. Love it!!

  • B.C.MOM
    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....Lea

  • francine330
    Mar 10, 2013

    No comment left

  • txlady2566
    Sep 17, 2012

    my grandduaghter likes nothing, but she loved this, thanks

  • klbf00
    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.

  • Pinny
    Aug 11, 2011

    No comment left

  • juicyfruit007
    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.

  • kclementsdvm
    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.

  • MSmith0134
    Feb 12, 2011

    very easy and quick recipe. Tasty. I will use low sodium soup next time, a bit high in sodium.