My mother-in-law Pat claims she’s not a good cook, but I wholeheartedly beg to differ. Some of my very best cooking tricks, tips and recipes have come from her. And some of my favorite non-recipe “recipes” come from her. Pat has a knack for making easy-to-prep food taste really good.
Today I’m sharing one of those non-recipe recipes. It is seriously beyond easy with only 3 ingredients. The recipe is a little old school, i.e. there is canned cream-of-whatever soup involved. I rarely buy canned soups, but I certainly do for this chicken recipe! The chicken comes out so tender and juicy, and the stuffing cooks perfectly, soft and yummy where it touches the chicken with a nice crunch around the outside.
- Chicken breasts, boneless OR bone-in
- Canned cream of chicken OR cream of mushroom soup
- Stuffing (you know the dried kind you buy at the store, like Stove Top)
- Preheat oven to 350ºF.
- Stab the you-know-what out of your chicken with a fork on all sides. This helps make the chicken extra tender when baking.
- Coat chicken breasts in creamed soup, then coat in a layer of stuffing (all sides, stuffing straight out of the bag!). Place in a baking dish and bake uncovered for 20-30 minutes, or until chicken is cooked through. (Don't overcook!) If you are using a thermometer, cook until the internal temperature reaches 160ºF.
- Serve with yummy veggies or a salad and you're done!