Chicken Breasts, boneless & skinless (the number depends on how many you're feeding, but a 9 x 13 pan typically will hold up to 8 breasts) 1 can Cream of Mushroom Soup (I use Fat Free) 1 Can Cream of Chicken Soup (again, I use Fat Free) 1 canister Chicken Stove Top Stuffing (the Cornbread Stuffing is yummy too) Blush Wine (I use the cheapest one, comes in a cardboard milk container!)
Mix together Cream of Mushroom and Chicken Soup, and spread ONE HALF of the soup mixture in the bottom of a 9 x 13 baking dish. Place chicken breasts on top of soup mixture. Cover chicken breasts with remaining half of soup mixture. Cover chicken & soup with stuffing mix, (I pour about an inch worth over chicken, you can pour as much or as little as you want! Just make sure you can't see any soup mixture.) Saturate stuffing mix with wine. (Make sure the stuffing mix is well saturated or it will burn!) Bake for 45 min. to 1 hour, until chicken is done. Check to make sure your stuffing isn't burning. If it is browning quickly, cover loosely with foil. Serve with a vegetable & potatoes & salad if you like & you have a complete, healthy dinner! If there are any leftovers, my kids always say they want "Hungover chicken" for dinner the next night! I have to use 6-8 chicken breasts to feed my family of 5, if you're single or a smaller family, use what you think you'll need to satisfy everyone! Enjoy, Enjoy! Prep time: 10-15 min. Serves: 1 - 8 people
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