Chicken & Stuffing Skillet
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Chicken & Stuffing Skillet

  • Prep: 5 minutes
  • Bake: 25 minutes
  • Serves: 4

Ingredients & Directions

  • 1.25 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
  • 3 tablespoons butter (amount divided in recipe steps below)
  • 1 cup Swanson® Chicken Broth
  • 6 ounces (about 3 cups) dry Pepperidge Farm® Herb Seasoned Stuffing
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
  • 1/2 cup milk
  • 1/2 cup shredded Cheddar cheese

Season the chicken with salt and pepper.  Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and done (to prevent sticking- make sure the skillet and butter are hot before adding the chicken). Remove the chicken from the skillet.

Heat the remaining 2 tablespoons butter and the broth in the skillet to a boil.  Add the stuffing and mix lightly.

Reduce the heat to medium-low.  Place the chicken on the stuffing. Stir the soup and milk in a small bowl. Pour the soup mixture over the chicken. Top with the cheese. Cover and cook until the soup mixture is hot and the cheese is melted.


Don't have Campbell's® Condensed Cream of Chicken Soup?  You can use Campbell's® Condensed Cream of Celery or Cream of Mushroom Soup instead!