Creamy Chicken Stuffing Bake recipe

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Ingredients

4 skinless, boneless chicken breast halves
1 (10.5 ounce) can chicken broth
¾ cup water
1 (10.75 ounce) can cream of mushroom soup
1 (10.75 ounce) can cream of chicken soup
½ cup margarine, melted
1 (6 ounce) package herb-seasoned stuffing mix (such as Pepperidge Farm® Herb-Seasoned Stuffing), crushed

Nutrition Info

415.2 calories
carbohydrate: 29.1 g
cholesterol: 46.2 mg
fat: 23.6 g
fiber: 0.9 g
protein: 20.8 g
saturatedFat: 4.8 g
servingSize: -
sodium: 1561.6 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  2. Bring a pot of water to a boil and reduce heat to medium-low. Cook chicken breasts in the simmering water until no longer pink inside, 5 to 8 minutes. Remove chicken and cut into bite-sized pieces.

  3. Stir chicken broth and water together in a large measuring cup, mixture should total 2 cups. Mix cream of mushroom soup, cream of chicken soup, and 1 cup of chicken broth mixture in a large bowl, stir in chicken. Spread chicken mixture into bottom of prepared baking pan.

  4. Mix remaining 1 cup of chicken broth mixture, melted margarine, and stuffing mix in a bowl, stir to moisten. Spread stuffing mix over chicken mixture.

  5. Bake in the preheated oven until stuffing is lightly browned and casserole is bubbling, 40 to 45 minutes.

Recipe Yield

6 servings

Recipe Note

Chicken and stuffing in one dish! Great comfort food that's easy to make. Great with mashed potatoes.

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