Kristen's "chicken" Turkey Dinner!
- Ready In:
- 1hr 5mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 2 (595.33 g) can cream of chicken soup (Also can use cream of mushroom.)
- 4 boneless chicken breasts
- 226.79 g package swiss cheese (enough to cover chicken with. I use slices)
- 170.09 g box chicken stuffing mix (normal size)
- 118.29 ml butter (melted)
directions
- Preheat oven to 350.
- Pour the 2 cans of soup in the bottom of a baking pan.
- Place the chicken breasts over the soup.
- Place the swiss cheese slices over the chicken.
- Pour in the stuffing over the whole pan.
- Pour the melted butter over the stuffing to cover.
- If you need more butter to cover, you can melt more, but I use water if I have any dry spots. You don't want it to be mushy wet, just enough to be a little moist.
- Cover with foil and bake for an hour.
- If you want, after the hour, uncover the pan and cook for another 5 minutes to brown the stuffing a little more.
- Please give me any feedback or other ideas to add! My family loves this, I hope you do too!
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Reviews
-
I made this for supper tonight and it was given 5 stars by all my kids (that's saying a lot). The chicken was so moist and tender. I used 1 can of cream of mushroom soup and 1 can cream of chicken. Along with the butter, I poured a little chicken broth over the stuffing to moisten it. I omitted the cheese to suit my family's taste. I knew the flavor combination would be really good because I make a similar dish, except I pre-cook the chicken, cut it into bite sized pieces, and then mix all the rest of the ingredients together with it and bake in a casserole dish. This is a dish that I will definitely make again. Made for Spring PAC '09.
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This was very easy, and tasted great! My 4 1/2 year-old daughter and my 15-month old son, as well as a 16-year-old boy who was visiting all loved it! My only complaint is that I wish there was a lower calorie and lower fat version. I'll probably try healthy request soup and low fat cheese next time. Thanks!