If you're not worn out on stuffing after the holidays then you should really give this chicken a try! I promise it tastes better than it looks! This is one of those dishes you make when you are scouring the pantry for any usable ingredients you might have, throw them in one dish, cross your fingers and hope it turns out to be something delicious. I have to say out of all my "melting pot" recipes this one turned out pretty well! I also think its a great simple dish to make when you are feeding a hungry crowd. It has little prep work and little ingredients so you can get the max out of spending time with your guests.
Creamy Stuffing Crusted Chicken
Cook Time: Approx. 50 min | Servings: 8 | Calories per serving: ~251 cals
4 chicken breasts (8oz each)
1 can Campbell's cream of chicken soup
4 slices provolone cheese
2 cups of stove top chicken stuffing mix (unprepared)
Preheat the oven to 350 degrees.
Cut the chicken breasts in half to create 8 equal pieces. Depending on the size and shape you may have to pound it out a bit before cutting them in half.
Place each piece of chicken you have cut in a single casserole dish making sure not to layer them. Top each chicken with a half slice of provolone cheese. Once topped with cheese pour the can of chicken soup over top of the chicken using a spatula to evenly spread and cover all of the chicken.
Once covered in the cream of chicken soup sprinkle the unprepared stove top stuffing mix to cover the top of the chicken.
Place the casserole dish in the oven and let it cook for 45 minutes or until the chicken is fully cooked through. Serve while hot and enjoy!