Chicken and Stuffing Bake

Another of my mom's recipes - this one turned out just as it was supposed to :) Yay! Very simple - all you need is what you see here:


Spray pan and line up chicken breasts.


Add cheese and soup. I used processed swiss cheese because it melts better than standard swiss cheese, and I only use a half-slice per chicken breast, but I believe the original recipe called for more. I also recommend a spatula to spread the soup, as it is very thick and you do want to make sure it is evenly distributed, and all exposed surfaces get coated.


Liberally add stuffing. I am using Stove Top stuffing for Chicken (appropriately), but if you like the pork or turkey stuffing, why not switch it up?


I know I told you that you only needed what was in the first picture, but I decided to add broccoli to mine. I used frozen broccoli, but you could try fresh, or other frozen vegetables.

Then stick it in the oven. You can use the foil to cover it, but I've found it turns out just fine even if you don't cover it.

Here's the final product out of the oven! Notice the pan looks much more full. The soup becomes runnier and spreads out, so it should be this way.


I paired the final dish with salad for a lighter side, but it would be equally delicious with some mashed potatoes, or something heartier.


Chicken and Stuffing Bake

Four thawed chicken breasts
1 can cream of ________ soup (use brocolli, mushroom, chicken, etc).
1 box Stove-Top stuffing
Swiss Cheese slices
Vegetable of your choice

1. Liberally spray 9" by 13" pan with cooking spray.
2. Lay chicken breasts in pan with slight (less than 3/4") space between them
3. Cover each chicken breast with swiss cheese to taste.
4. Spread soup over all chicken breasts, including the sides.
5. Cover all surfaces with stuffing mix.
6. Add vegetables on top if desired.
7. Cover with foil
8. Bake about 60 min. at 350 degrees.