Ingredients
- Chicken breasts, boneless, skinless: 2 lbs
- Stuffing mix (dry): 6 oz
- Cream of chicken soup: 10.75 oz can
- Milk: 1/2 cup
- Butter, melted: 1/4 cup
- Onion, chopped: 1/2 cup
- Celery, chopped: 1/2 cup
- Dried cranberries: 1/4 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Step 2: Prepare the stuffing according to package directions, using melted butter and adding the chopped onion, celery and dried cranberries to the stuffing mix before adding water or broth.
- Step 3: In a separate bowl, mix together the cream of chicken soup and milk.
- Step 4: Place the chicken breasts in the prepared baking dish. Pour the cream of chicken soup mixture evenly over the chicken.
- Step 5: Spread the prepared stuffing evenly over the cream of chicken soup layer.
- Step 6: Bake in the preheated oven for 30-40 minutes, or until the chicken is cooked through and the stuffing is golden brown.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or oven until warmed through, adding a splash of broth if the stuffing seems dry.
- Serve with a side of steamed green beans or a crisp salad for a complete and balanced meal.
- For extra flavor, consider browning the chicken breasts in a skillet before baking to create a delicious crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American