Chicken & Stuffing Bake
Yield
6 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
stuffing mix
one box, prepared |
|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 10 | ounces |
cream of mushroom soup
one can |
|
| ⅓ | cup |
milk
|
|
| 1 | teaspoon |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
stuffing mix
one box, prepared |
|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 289 | ml/g |
cream of mushroom soup
one can |
|
| 79 | ml |
milk
|
|
| 5 | ml |
parsley leaves
chopped |
|
Directions
Preheat oven to 400-degrees F. Prepare stuffing mix according to package directions but do not let stand.
Spoon stuffing across center of 2-qt. shallow baking dish . Arrange 3 chicken pieces on each side of stuffing, overlapping if necessary.
Combine soup, milk and parsley. Pour over chicken. Cover with foil; bake 15 min.
Uncover; bake 10 min or until chicken is no longer pink.
Stir sauce before serving.
