One-Dish Chicken & Stuffing Bake

Campbell's One-Dish Chicken & Stuffing Bake Recipe

Chicken, stuffing and mushroom sauce bake together for a hassle-free and hearty dinner. You just know this one's going to be good!

At a glance

Prep

15 min.

Total

45 min.

Serves

6

Bake: 30 min.

Cost per recipe: $9.09

Made With

  • Pepperidge Farm® Herb Seasoned Stuffing

    Pepperidge Farm® Herb Seasoned Stuffing

  • Campbell's® Condensed Cream of Mushroom Soup

    Campbell's® Condensed Cream of Mushroom Soup

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What You'll Need

4 cups Pepperidge Farm® Herb Seasoned Stuffing
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
Paprika
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/3 cup milk
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes

How to Make It

  • 1

    Heat the oven to 400°F.  Prepare the stuffing according to the package directions.

  • 2

    Spoon the stuffing across the center of a 3-quart shallow baking dish. Place the chicken on either side of the stuffing. Sprinkle the chicken with the paprika.

  • 3

    Stir the soup, milk and parsley in a small bowl. Pour the soup mixture over the chicken.  Cover the baking dish.

  • 4

    Bake for 30 minutes or until the chicken is cooked through.

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Recipe Nutritional Information

Made With

Campbell's 98% Fat Free Cream of Mushroom Soup Campbell's Cream of Mushroom Soup

calories

359 409

totalfat

10g 15g

saturatedfat

2g 3g

cholesterol

76mg 76mg

sodium

846mg 1051mg

totalcarbohydrate

34g 34g

dietaryfiber

3g 4g

protein

32g 32g

vitamina

5%DV 9%DV

vitaminc

1%DV 1%DV

calcium

8%DV 7%DV

iron

14%DV 14%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Easy Substitution: Any variety of Pepperidge Farm® Stuffing will work in this recipe.
  • Easy Substitution: You can substitute Cream of Chicken Soup for the Cream of Mushroom.
  • Serving Suggestion: Serve with steamed sugar snap peas and a tossed green salad. For dessert serve sliced peaches with whipped topping and a sprinkle of cinnamon.
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RID#24482

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