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Chicken Stuffing Bake - Dump and Go Dinner

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 6 ounces Stuffing Mix
  • 1 2/3 cups Water, Hot
  • 2 pounds Chicken, Boneless Breasts
  • 10 1/2 ounces Cream of Chicken Soup
  • 1/3 cups Milk

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 12 ounces
  • 431 Calories
  • 15g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 174mg Cholesterol
  • 869mg Sodium
  • 15g Total Carb
  • 0g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 55g Protein
  • 5 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix stuffing mix with hot water, set aside.
  2. Place chicken in baking dish.
  3. Mix soup and milk and pour over chicken.
  4. Spoon prepared stuffing over top.
  5. Bake at 375 for 45 minutes, or until chicken is no longer pink.

Freeze For Later Cooking 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?

  1. Mix stuffing mix with hot water, set aside.
  2. Place chicken into indicated number of baking dishes.
  3. Mix soup and milk and pour over chicken.
  4. Spoon prepared stuffing over top.
  5. Cover tightly with foil, label, and freeze

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.

  1. Thaw: In fridge
  2. Bake uncovered at 375F for 45 minutes or until chicken is no longer pink.

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