Easy Chicken and Stuffing Bake
Easy Chicken and Stuffing Bake
Ingredients
For the Chicken and Creamy Layer
- 4 boneless, skinless chicken breasts
- 1 can cream of chicken soup, (10.75 ounces)
- 1/2 cup sour cream
- 1 packet dry French onion soup mix
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Stuffing Topping
- 1 box stove-top stuffing mix, (6 ounces)
- 1 1/2 cups chicken broth
- 1/4 cup butter, cold, cut into thin slices
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350
- 2
Place the boneless, skinless chicken breasts in a single layer at the bottom of the prepared baking dish.
⏱️ 2 min
- 3
In a medium bowl, combine the cream of chicken soup, sour cream, and dry French onion soup mix. Stir until well combined and smooth.
⏱️ 3 min
- 4
Spread the creamy soup mixture evenly over the raw chicken breasts in the baking dish. Grate fresh black pepper over the creamy layer.
⏱️ 3 min
- 5
In a separate bowl, combine the stove-top stuffing mix with the chicken broth. Stir gently until the stuffing is just moistened. Do not overmix.
⏱️ 2 min
- 6
Evenly sprinkle the moistened stuffing mixture over the creamy chicken layer in the baking dish.
⏱️ 2 min
- 7
Arrange the thin slices of cold butter over the top of the stuffing mixture.
⏱️ 1 min
- 8
Bake in the preheated oven for 60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the stuffing is golden brown and crispy.
⏱️ 60 min•🌡️ 350
- 9
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Chicken and Stuffing Bake
Ingredients
For the Chicken and Creamy Layer
- 4 boneless, skinless chicken breasts
- 1 can cream of chicken soup, (10.75 ounces)
- 1/2 cup sour cream
- 1 packet dry French onion soup mix
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Stuffing Topping
- 1 box stove-top stuffing mix, (6 ounces)
- 1 1/2 cups chicken broth
- 1/4 cup butter, cold, cut into thin slices
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350 - 2
Place the boneless, skinless chicken breasts in a single layer at the bottom of the prepared baking dish.
⏱️ 2 min - 3
In a medium bowl, combine the cream of chicken soup, sour cream, and dry French onion soup mix. Stir until well combined and smooth.
⏱️ 3 min - 4
Spread the creamy soup mixture evenly over the raw chicken breasts in the baking dish. Grate fresh black pepper over the creamy layer.
⏱️ 3 min - 5
In a separate bowl, combine the stove-top stuffing mix with the chicken broth. Stir gently until the stuffing is just moistened. Do not overmix.
⏱️ 2 min - 6
Evenly sprinkle the moistened stuffing mixture over the creamy chicken layer in the baking dish.
⏱️ 2 min - 7
Arrange the thin slices of cold butter over the top of the stuffing mixture.
⏱️ 1 min - 8
Bake in the preheated oven for 60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the stuffing is golden brown and crispy.
⏱️ 60 min•🌡️ 350 - 9
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min