The stainless steels straws giveaway ends tonight at midnight!
This is one of my non-recipes because it’s only pseudo-homemade, and it doesn’t allow me to take any credit for having any cooking abilities. But it’s tasty and simple to make.
My next door neighbor had the most beautiful baby girl last Thursday, and I made this for her family so they wouldn’t have to cook one night.
Like I said, this is super simple.
(Makes 8 servings)
- 4 organic chicken breasts, about a 1/2 pound each
- 1 box Stove Top Stuffing Mix (I prefer cornbread or savory herb)
- 1 can low sodium cream of chicken soup
- Salt and pepper
Preheat oven to 400 degrees.
Prepare Stove Top stuffing as directed and set aside.
Butterfly chicken breasts to make eight thin chicken breasts.
Scoop about two tablespoons of stuffing in the middle of one chicken breast and roll the chicken around the stuffing, packing the stuffing in as you go.
Transfer to an oven safe casserole dish with the seam side down. Repeat with the remaining chicken breast halves.
Season top of stuffed chicken with salt and pepper.
Cover stuffed chicken with cream of chicken soup.
Bake uncovered for about 45 minutes or until chicken is cooked through.
I told you this was easy! I’ve also made variations where I marinate the chicken breast instead of using the cream of chicken sauce.
My grandma had the best stuffing recipe that we would always enjoy at Thanksgiving. I’ve never tried to recreate it because I know I won’t be able to come close, so I stick with Stove Top, which I have to admit, is pretty tasty as well.
Do you call it dressing or stuffing? I’ve always called it stuffing!