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6 servings
suggest servings
| 1 | box | stuffing mix | |
| 6 | each | chicken breast halves, boneless and skinless | |
| 1 | can | soup, cream of mushroom | |
| 1/3 | cup | milk | |
| 1 | teaspoon | parsley leaves | chopped |
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.
awesome, with left over ingredients this works also
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awesome
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| % Daily Value* | |
| Total Fat 6.0g | 10% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 397mg | 17% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.0g | |
| Protein 28.0g | 56% |
| Vitamin A | 2% | Vitamin C | 1% | |
| Calcium | 4% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Louis Camille Maillard (1878-1936) was a French physician and chemist. In 1912 he was researching how amino acids combined to form proteins. Serendipitously, he uncovered...
I've been using this recipe for many, many years and haven't found anyone who doesn't love it. Even people who do not like pumpkin love this recipe.
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