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.
Baked Stuffing-Coated Chicken
Prep time
Cook time
Total time
So easy you almost can't call it a recipe!
Author: Jane Maynard
Recipe type: Main Dish, Poultry
Ingredients
- 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)
Instructions
- 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!
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
This is also good with BBQ sauce and Shake & Bake (for those cheat nights when we aren’t eating “real” food). 😉
Simple and sensational, Jane!
i love easy recipes like this!
Want to try this recipe but it is unclear if you make the stuffing according to package directions before coating the chicken in it, or use it straight from the box, uncooked.
excellent question! I have updated the recipe, but wanted to respond to you directly. you use the stuffing straight out of the box, uncooked – super easy! 🙂