Chicken Stuffing Bake
We are in the last week of September and whether you like to admit it or not the holiday season is fast approaching. And holidays for me equal food. And nothing says holiday food better than stuffing. Now it’s not always practical to make Mom’s famous stuffing/dressing recipe whenever I get a hankering, so this recipe for Chicken Stuffing Bake is a nice alternative.
The classic standby of boneless, skinless, chicken breasts are seasoned and lightly breaded before being browned in a mix of butter and olive oil.
The “stuffing” part of this dish is actually just a bag of seasoned bread crumbs. If you are feeling extra fancy, try adding sautéed onion and celery to the mix. It will slightly defeat the purpose of uber easy supper, but a simple enough addition.
The sauce/gravy for this Chicken Stuffing Bake could not be easier. One can cream of chicken soup and one cup of chicken broth. Mix together and pour over the rest of the dish.
I rarely say this about food (especially casseroles and bakes like this one), but the leftovers of this Chicken Stuffing Bake are great! It heats up well and I swear the chicken and stuffing get better with the chance to marry while chillin’ in my fridge.
Not that you will have many leftovers with this dish as Chicken Stuffing Bake served along a side salad or veggie will quickly get added to your easy weeknight meal rotation.
Chicken Stuffing Bake
- 2 large chicken breast
- 1/4 cup flour
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 (5 oz) pkg large seasoned croutons
- 1 (10oz) can cream of chicken soup
- 1 cup chicken broth
Slice chicken breasts in half to form 4 thinner breasts. If necessary use a meat mallet to flatten into a uniform thickness.
Season both sides of the breasts with salt, pepper, oregano (or any other seasoning you wish to add). Then coat in a thin layer of flour. Shake off any excess flour.
In a large skillet over medium, heat oil and butter. Brown the breasts on both sides (the breasts do not need to be cooked through completely at this stage, they will finish baking in the oven). Remove to a plate.
Grease a 9x13 inch baking dish and place the croutons along the bottom of the pan. Top with browned chicken breasts.
Combine the cream of chicken soup with chicken broth and pour the sauce over the croutons and chicken in the baking dish.
Bake at 350°F for 35-45 minutes or until chicken is cooked through and the sauce is bubbling.
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