Chicken Stuffing Bake - Dump and Go Dinner
It's been cool and rainy, the leaves are just starting to turn, I have a gingerbread candle burning, and a bushel of apples ready to be peeled. There's nothing more I could want to get ready for my favorite season except maybe a helping of this hearty Chicken Stuffing Bake.
Ingredients
- 6 ounces Stuffing Mix
- 1 ⅔ cups Water, Hot
- 2 pounds Chicken, Boneless Breasts
- 10 ½ ounces Cream of Chicken Soup
- ⅓ cups Milk
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix stuffing mix with hot water, set aside.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mix stuffing mix with hot water, set aside.
- Place chicken in baking dish.
- Mix soup and milk and pour over chicken.
- Spoon prepared stuffing over top.
- Bake at 375 for 45 minutes, or until chicken is no longer pink.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 12 ounces Amount Per Serving
- Calories
- 431
- Total Fat
- 15g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 174mg
- Sodium
- 869mg
- Total Carbohydrates
- 15g
- Fiber
- 0g
- Sugar
- 2g
- Protein
- 55g
- WW Freestyle
- 5
5 Comments
Join the discussionDo you cut the chicken up first?
do you thaw it out before you cook it or do you cook it while still frozen
Thaw in fridge.
Is the stuffing mix the instant Stove Top type, or the bagged Pepperidge Farm type?
It is the stove type stuffing mix.