Chicken Stuffing Bake - Dump and Go Dinner

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Chicken Stuffing Bake - Dump and Go Dinner

Pam
The Cook
4 Servings
5 Ingredients
5 Comments

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.

4 Servings
5 Ingredients
5 Comments

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

  • 1 8x8 Baking Pan

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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.
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Make From Frozen Serving Day Directions

Bake

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
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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.

  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.

5 Comments

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