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    You are in: Home / Recipes / Stuffing-Coated Baked Chicken Recipe
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    Stuffing-Coated Baked Chicken

    Stuffing-Coated Baked Chicken. Photo by Jellyqueen

    1/1 Photo of Stuffing-Coated Baked Chicken

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Redneck Epicurean's Note:

    Cooking for yourself or a crowd can be pretty difficult if you have to alter recipe sizes (unless you have Zaar to do it for you!) This recipe is soo simple to multiply, you can do it for one or one hundred!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (10 1/2 ounce) can condensed cream of chicken soup or 1 (10 1/2 ounce) can celery soup, undiluted
    • 3/4 cup seasoned stuffing mix, such as Stove Top
    • 2 (4 ounce) boneless skinless chicken breasts
    • 1 tablespoon butter, melted

    Directions:

    1. 1
      Wash the chicken breasts and pat dry. Salt and pepper to taste.
    2. 2
      In a shallow bowl, pour the soup and completely coat the chicken breasts with the soup. Let it sit for a few minutes.
    3. 3
      Place the stuffing mix in a zip-top bag and crush slightly with a rolling pin. Place each breast in the bag and toss to make sure each is coated well. It might work better for you to pour the crumbs in a bowl and roll the breasts.
    4. 4
      Place the breasts in a shallow baking dish sprayed with non-stick spray and drizzle with the melted butter.
    5. 5
      Bake at 375 uncovered until the juices run clear.

    Ratings & Reviews:

    • on May 16, 2007

      45

      This was a really nice alternative to shake n bake. I used celery soup, and i thought it kept the chicken nice and moist. It took about 20 mins to cook. I definately agree with you that it would probably be easier to coat chicken if crumbs were is a dish rather than a zip lock bag, i'll be doing that next time. A definate keeper! thanks xxx

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    • on March 26, 2007

      55

      This makes for a excellent chicken dish.I went exactly by the recipe,it turned out perfectly.The only thing I would recommend would be to use just half a tin of soup.I poured all mine into a bowl to coat the chicken.I only needed about 10% of that but since the raw chicken was in it I had to dispose of the rest.Anyway,this recipe is great.The coating stays nice and crispy.Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2007

      55

      I've made this a couple times now and it couldn't be easier. I triple this for 6 servings for my family of 5. I also put the stuffing mix in the food processor for crushing, just whirl it through. I have use both cream of chicken and cream of celery soup and both are equally delcious. I also use breasts and legs. Easy main dish for any night of the week.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Stuffing-Coated Baked Chicken

    Serving Size: 1 (269 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 308.1
     
    Calories from Fat 141
    46%
    Total Fat 15.7 g
    24%
    Saturated Fat 6.4 g
    32%
    Cholesterol 92.9 mg
    30%
    Sodium 1089.5 mg
    45%
    Total Carbohydrate 10.6 g
    3%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.8 g
    3%
    Protein 29.7 g
    59%

    The following items or measurements are not included:

    seasoned stuffing mix

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