Prep 10 mins
Cook 1 hr
A dear friend of mine gave me this recipe many years ago. It is my husband's favorite meal and I always think of her when I make this meal. I call it Alice's Baked Chicken in her memory, even though I don't know where she got this wonderful recipe. I always serve this with a tossed salad and bread or rolls.
- 3 lbs chicken breasts, bone or boneless
- 1 (8 ounce) packageof shredded monterey jack cheese
- 1 (10 1/2 ounce) can cream of chicken soup or 1 (10 1/2 ounce) can cream of mushroom soup, undiluted
- 1 (8 ounce) package Pepperidge Farm Herb Stuffing
- 1 cup melted butter or 1 cup margarine
- Grease a 9" X 13" baking pan.
- Lay chicken breast in the pan, combine cheese and soup mixture and spread over the top of the chicken.
- Sprinkle the Pepperidge Farm Herb Stuffing on top and then pour the melted butter or margarine over the top.
- Cover tightly with foil and bake in a 350 degree oven for 45 minutes to 1 hour.
This was excellent! Almost a meal in itself. I used 4 huge chicken breasts and, judging by the other reviews, made it a bit differently. I used chicken Stove Top because that's what I had. I baked the chicken, which I seasoned with garlic powder, S&P, with just the mushroom soup and cheese on it, covered. I cooked it that way for 40 minutes and made the stuffing according to the directions on the stove top. When 40 minutes were up I put the stuffing on top of the chicken and continued baking for 15 more minutes,uncovered. All I had to do was make a veggie and some homemade biscuits and we had dinner!! Made in your memory, Judy-Jude.
I stumbled upon this recipe and found it sort of similar to one I'd made in the past...The difference here, is that this recipe appears to be constructed in such a way to avoid making the stuffing in advance...Instead the idea seems to be that the stuffing would somehow prepare itself during the cooking process...It's a nice idea in theory, but I found that it didn't work in this case, despite my following the recipe as written...The chicken was fine and nicely moist, but the rest however, was not appealing at all...The stuffing was only half realised, with half of it like croutons and only the other half like stuffing...Also, I can only conclude, as a prior reviewer did, that the cheese disappeared into the stuffing/gravy mixture as I never saw it again, once the dish was cooked...Lastly, while the chicken part of the dish was fine, the stuffing/gravy part had such an overwhelmingly salty flavor that once tasted, ended uneaten...Based on the above, the suggestion a prior reviewer had, that the recipe needs tweaking is not without merit...Personally, I'd suggest eliminating the margarine and making the stuffing in advance (per pkg. directions) rather than trying to force the baking process do it for you (as the recipe now stands)...I'd also change where the cheese is added and instead sprinkle it over the top of the entire mixture somewhere in the last 10 min. (or less) of the bake time (until melted)...I'm so sorry I couldn't rate this recipe higher :-(
excellent makes the chicken very juicy and tender the flavor of the stuffing is absolutely delicious. Very easy to make will surely make it again