Chicken Deliciously
Baked chicken breasts topped with cheese, cream of mushroom soup, and buttery stuffing. Easy casserole-style dinner ready in 50 minutes.
YIELD
3 servingsPREP
20 minCOOK
50 minREADY
20 minChicken breasts get blanketed with sliced cheese, then smothered in creamy soup that bakes into a rich sauce.
Stuffing mix scattered across the top soaks up the soup and butter, turning golden and crispy while the chicken stays moist underneath.
This one-dish wonder requires just a few minutes of prep before the oven does all the work.
Kitchen Tips
- Use Corning Ware or a glass baking dish for even heat distribution
- Spread the soup gently so cheese stays in place under the topping
- Pour melted butter evenly over stuffing for consistent browning
- Check chicken reaches 165°F internal temperature before serving
Ingredients
3 boneless chicken breasts
sliced Swiss cheese
1 can cream of chicken or mushroom soup
2 cups Pepperidge Farm herb stuffing
1/2 cup melted butter
1/4 cup water
Directions
Preheat oven to 350℉ (180℃). Place the chicken breasts in a glass or corning ware dish. Cover chicken with slices of cheese. Spread 2 tbsp of soup from the can over and around cheese. Add water to remainder of soup and mix. Pour the soup evenly over the cheese and chicken. Spread the stuffing mix evenly over the top. Pour melted butter evenly over the stuffing. Bake at 350℉ (180℃) for 50 minutes.
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