Now that my summer classes are over and I have a small (too small) break before the next semester begins, I can catch up on things – like the blog! Life gets busy but meals still have to be made!
I’ve got a couple of good ones coming up next week so I hope you will continue to follow along, like this Easy Chicken and Stuffing Bake. This chicken and stuffing bake is pure comfort food and comes together pretty quickly. It’s a meal in itself, but I love to add roasted green beans to the meal.
I love homemade stuffing and would like to think that mine is pretty good since I kept a close eye on my Dad while he made it for so many years. I’m sure I am missing something because as yummy as it is, there is just something missing from it. When he would roast a turkey, he would simmer the neck and the gizzards on the stove-top and use that in the stuffing.
For some reason, I just cannot do that so my stuffing does well without it. Over the years I have added sausage to the recipe and it could be a meal on its own for that reason!
When I was at the grocery store last week, I grabbed a box of stuffing with the intention of using it as a topper for a casserole. The casserole never appeared but I had this box of stuffing and knew I could use it with the chicken breasts I already had out. Yes, boxed stuffing is not homemade stuffing. Yes, it would have only taken a bit more time to make homemade but time was not a friend so….boxed it was. We were not disappointed with this meal at all and while we thought my Stove-Top Stuffed Pork Chops were delicious, this was even better than that!
If you are using boxed stuffing, you can probably get 5 portions of it to top 5 chicken breasts. I only had 4 chicken breasts so the remaining stuffing, I ate with a fork. Don’t judge me.
If you choose to use canned soup instead of the DIY Cream of Chicken Soup (substitute mushrooms for the chicken), one can of the cream of mushroom soup (do not add milk/water) is enough for up to 5 chicken breasts also. Substitute cream of chicken if you have a mushroom-avoidance issue. This recipe is one that you can easily double if you need to.
[click_to_tweet tweet=”Easy Chicken and Stuffing Bake is comfort food made for any night of the week. #chicken #stuffing #casserole #goodeats ” quote=”Easy meals like this Chicken and Stuffing Bake make life easier.”]
- 2½ - 3 cups stuffing (homemade or store bought)
- 2 tbsp Oil
- 4 boneless, skinless chicken breasts
- 1¼ cups of DIY condensed cream of mushroom soup (recipe is for cream of chicken but you can substitute mushrooms easily – OR use 1 can of cream of mushroom soup)
- 2 garlic cloves, minced
- 2 tsp fresh chopped rosemary
- Prepare stuffing according to directions. Spray a baking dish with nonstick spray.
- Preheat oven to 350 degrees.
- Season chicken with the pepper. Heat oil in frying pan and when hot, add the chicken and brown on both sides for about for 4 minutes per side.
- Place chicken into prepared baking dish.
- If you are using the homemade condensed soup, you will only need half of the recipe (1¼ cups). If you are using the canned condensed soup, you will use the entire can. Mix soup with rosemary and garlic then spoon soup evenly over the chicken.
- Top with stuffing and sprinkle the remaining parsley over the stuffing. (You will have a bit of the stuffing leftover – I used about ¾ - 1 cup per each chicken breast.)
- Bake uncovered for about 30 - 45 minutes in oven or until chicken is cooked through.
- I like to turn on the broiler the last couple of minutes to toast the top of the stuffing.
Connect with Blogghetti! Be sure to follow me on my social media, so you never miss a post!
REMEMBER TO SUBSCRIBE TO BLOGGHETTI NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX EVERY WEEK!