One Dish Chicken and Stuffing Bake
This one won’t win any awards for being photogenic. Or complicated. Or even refined. But damn, chicken and stuffing sure does taste good. Especially when it’s really cold outside (21 degrees but it feels like 7 with the wind chill) and you get to snuggle and watch X-Files. Once again, a stolen picture, from Campbell’s website this time. I’d say that I serve this with vegetables, but I don’t. I imagine for those of you wanting to actually eat vegetables (not including chopped parsley or soup-version mushrooms) that a box of those mixed vegetables would be just lovely. But we’re forgoing that tonight, and having chicken and stuffing. Also, there is enough salt in this dish to pickle someone. Mmm, salt. No one said this blog would include healthy recipes.
Ingredients:
1 1/4 c. boiling water
4 Tbs butter, melted
4 c. stuffing mix (I think this is 10 oz. dry, but I had to buy two boxes of 6 oz. each)
2 boneless, skinless chicken breasts (about a pound, Dolly Parton chickens.)
1 can Cream of Mushroom soup (get the lower sodium stuff or else!)
1/3 c. milk
1 Tbs fresh parsley, chopped, or 1 tsp dried
Paprika (omit-able, only there for pretty)
Mix together water and butter. Add to stuffing, stir to combine. Place stuffing in the bottom of a 3 qt. shallow casserole. Halve chicken breasts (the recipe actually calls for 6, but I find that halving two makes for more than enough chicken. Yowza. 6 whole breasts might feed an army.) Combine soup, milk, and parsley. Pour over chicken. Sprinkle with paprika. Cover, and bake at 400 degrees for 30 minutes or until chicken is cooked through.