The Kitchen of Yum

This recipe is great any time of year! It’s savory, juicy, and comforting. I paired this with some corn casserole and it felt like Thanksgiving, but like I said, this is great all year around!

The stuffing mix can be salty, so I would recommend not adding salt to the chicken, but if you don’t mind the salt you can season your chicken with salt (with the pepper, garlic powder, and onion powder).

Chicken & Stuffing Bake

Serves 2-4 – Total time 1 hour

2 large chicken breasts

1 package stuffing mix, I used the chicken flavor

1 (10.5 oz) can Cream of Chicken Soup

1 1/2 cup Chicken Broth

1/2 cup Milk

Pepper, to taste

Garlic Powder, to taste

Onion Powder, to taste

1. Preheat oven to 375 F, grease a 9×13 casserole dish and set aside
2. Slice your chicken breasts in half, long ways, to make cutlets. You should have 4 cutlets total.
3. Place chicken in casserole dish, season with pepper, garlic powder, and onion powder. Measure with you heart – I personally think these don’t need to be measured because it always seems like it’s never enough!
4. In a small bowl, combine the soup and the milk. Whisk until fully combined, then pour over the chicken.
5. In another bowl, combine stuffing mix with the chicken broth. Gently mix until fully moistened. Then spread over chicken/soup.
6. Bake for 30-40 minutes or until the top is golden and the chicken is 165 degrees.
7. Serve hot, and don’t forget to scoop up the wonder gravy in the dish and drizzle over top!