Tuesday, March 9, 2010

One Dish - Chicken and Stuffing Bake

4 cup Pepperidge Farm® Herb Seasoned Stuffing (I use the Chicken one)
6 skinless, boneless chicken breast half (about 1 1/2 pounds)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/3 cup milk


1. Heat the oven to 400°F. Prepare the stuffing according to the package directions.
2. Spoon the stuffing across the center of a 3-quart shallow baking dish. Place the chicken on either side of the stuffing.
3. Stir the soup and milk in a small bowl. Pour the soup mixture over the chicken. Cover the baking dish.
4. Bake for 30 minutes or until the chicken is cooked through.
5. Serving Suggestion: Serve with steamed sugar snap peas and a tossed green salad (Iceberg and Romaine).

Cost per recipe: $9.09
Cost per recipe serving: $1.52

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