Savory Chicken Stuffing Bake

(I used chicken tenders this time around.)

1 package (6 oz.) Chicken  Stove-Top Stuffing mix

Prepare stuffing mix according to package directions using only 2 T. of margarine instead of the 4 T. that is called for on the box.  Do not let it stand as directed on package.

1 can (10 3/4 oz.) 98% fat-free cream of chicken soup (or mushroom)

1/3 cup milk  (milk can be omitted if you want a thicker sauce)

1 tsp. parsley

1/4 tsp. pepper

1/2 tsp. garlic granules

1/2 tsp. onion powder

Combine soup, milk and seasonings.

At the last minute, we decided to add the seasonings – not shown in the picture.

6 skinless boneless chicken breasts (or equivalent chicken tenders)

In a 9 x 13 pan, arrange 3 pieces of chicken on each side and spoon stuffing down the middle.  Pour soup mixture over the chicken.  Cover with foil.

Cover with  foil and bake at 350 degrees for 45 minutes.  Uncover and bake for another 10 minutes or until chicken is done.

Makes 6 servings

Recipe Source:  Revised from Campbell’s Deliciously Easy Recipes – page 32

Food Storage:  All ingredients, except the chicken can be stored in your pantry.

1 can (10 3/4 oz.) 98% fat-free cream of chicken soup (or mushroom)

1/3 cup milk  (milk can be omitted if you want a thicker sauce)

1 tsp. parsley

1/4 tsp. pepper

1/2 tsp. garlic granules

1/2 tsp. onion powder

Preheat oven to 350 degrees.

Prepare stuffing mix according to package directions using only 2 T. of margarine instead of the 4 T. that is called for on the box.  Do not let it stand as directed on package.

In a 9 x 13 pan, arrange 3 pieces of chicken on each side and spoon stuffing down the middle.

Combine soup, milk, parsley and seasonings.

Pour over chicken and cover with foil.

Bake 45 minutes.  Uncover and bake 10 minutes more or until chicken is done.

Makes 6 servings

Recipe Source:  Revised from Campbell’s Deliciously Easy Recipes – page 32

Food Storage:  All ingredients, except the chicken can be stored in your pantry.