One-Dish Chicken & Stuffing Bake
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One-Dish Chicken & Stuffing Bake

  • Prep: 10 minutes
  • Bake: 5 minutes
  • Serves: 6

Ingredients & Directions

  • 2 tablespoons butter
  • 1 medium onion, diced (about 1/2 cup)
  • 1 stalk celery, diced (about 1/2 cup)
  • 1 cup Swanson® Chicken Broth
  • 3 cups dry Pepperidge Farm® Herb Seasoned Stuffing (about 6 ounces)
  • 1.75 pounds boneless, skinless chicken breast (6 small or 3 large cut in half lengthwise for thinner pieces)
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
  • 0.333 cup milk
  • 1/4 teaspoon paprika

Heat the oven to 400°F.  While the oven is heating, heat the butter in a 3-quart saucepan over medium-high heat.  Add the onion and celery and cook until tender-crisp.  Add the broth and heat to a boil.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.

Spoon the stuffing into a 13x9x2-inch baking dish. Season the chicken with salt and pepper.  Place the chicken on the stuffing.

Stir the soup and milk in a small bowl. Pour the soup mixture over the chicken.  Sprinkle with the paprika.  Cover the baking dish.

Bake for 30 minutes or until the chicken is done.  Sprinkle with chopped fresh parsley before serving, if desired.


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.