Editors' Pick
Boneless Chicken Breasts With Stuffing Mix
"This dish is quick, can be made the night before, and comes out great every time. The stuffing gives it a nice crunchy taste."
photo by DianaEatingRichly
- Ready In:
- 1hr 35mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 4 boneless chicken breasts
- 2 (10 1/4 ounce) cans cream of chicken soup
- 10 ounces water
- 4 slices swiss cheese
- 1 (6 ounce) box seasoned stuffing mix (I use StoveTop)
directions
- Mix cream of chicken soup with water.
- Pour into 13x9x2 baking dish.
- Lay chicken breasts on top.
- Add a slice of Swiss cheese on each chicken breast.
- Pour the dry stuffing mix over the top, covering it completely.
- Bake covered at 350F for 1-1/2 hours.
Questions & Replies
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An hour and a half seems awfully long to bake bone chickens breasts. Aren't they dry after being in the oven for such a long time. Routinely I bake boneless, skinless chicken breasts for 35 minutes tops. I was thinking of substituting blonelesnxhicken thighs.
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Making this now for first time, is the stuffing supposed to look dry on top?
Reviews
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I have been making this recipe for years but the way I do it slightly different. I brown my chicken breasts first and add them to the baking dish. I then add a slice of swiss cheese on each breast. I then mix one can of chicken soup with one can of white wine in a bowl and then pour over the chicken. I then place the dry stuffing over the chicken and pack it down some. I place tin foil over the dish so the croutons gets the moisture from the soup mixture. I cook the dish 45 minutes. I remove the tin foil, put back in the oven so the croutons will brown up some. Its crunchy, creamy and so delish.
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I have made this recipe several times.. it is quick and easy to make and tastes just great. What I like about it most, is its versatility. I have added some frozen peas, or frozen corn to the chicken/soup mixture... and have also ommitted the cheese once (which was just fine). It is a recipe that you can add your own personal tastes and creativity. Thanks jean1 :) -
This turned out wonderful! Very, Very tasty!! I served it with some white and wild rice and corn - the rice was a good idea because the soup made a good gravy. I really liked the swiss cheese, it gives the chicken a nice flavour. I made this using half the fat cream of chicken, next time I may also try making this with cream of mushroom soup. Thanks for posting!! -
I use low sodium chicken broth instead of water. I add rosemary and thyme as well. Bake an hour only.
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I make this exact recipe except I put it in this in the crockpot on high 4 hrs in the afternoon before heading out for the kids sports activity so when we get home we have a nice hot meal with a green salad on the side.
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Tweaks
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I changed it up a bit. Put broccoli florets on the bottom, then most of the soup mixture, the chicken breasts (lightly browned), then sauteed onion and garlic, the cheese, and the rest of the soup, and then the dressing. 50 min on 360. So good!
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I like to use 1 can mushroom and 1 can chicken and 8oz chicken broth instead of water. Depending on breast size and cheese slice size 4x4 or 4x8 I adjust cheese amount. By the way I made this yesterday in my crock pot (6hrs on low) using healthy recipe soups and reduced fat cheese and it came out great.
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This was great! I took some of the other poster's advice and used garlic chicken broth instead of water. I didn't have Swiss cheese so I used Provel cheese and Stove Top stuffing. No left overs here! Thanks so much for posting!! :) -
This is one of my favortie chicken dishes! I've been making this recipe for years, but instead of water, I use white wine. It gives it a great new flavor! You can use any dry white wine or I've even used Marsala and it turned out great. Paired with rice and either broccoli or asparagas, it makes a super meal to serve to guests!
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Add mushrooms
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