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Chicken & Stuffing Skillet

Chicken & Stuffing Skillet

3.91 46

This delectable one-skillet dish uses cream of chicken soup to make a family-favorite dinner that's ready in just 30 minutes.

serves 4 people

Ingredients

cost per recipe: $10.36

The price is determined by the national average.

  • 3

    tablespoons butter

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 1

    cup Swanson® Chicken Broth

  • 6

    ounces (about 3 cups) uncooked Pepperidge Farm® Herb Seasoned Stuffing

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 1/2

    cup milk

  • 1/2

    cup shredded Cheddar cheese

How to Make It

Season the chicken as desired (we used freshly ground black pepper).  Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet. Heat the remaining butter and the broth in the skillet to a boil.  Add the stuffing and mix lightly. Reduce the heat to medium-low.  Place the chicken on the stuffing. Stir the soup and milk in a small bowl. Pour the soup mixture over the chicken. Top with the cheese. Cover and cook until the soup mixture is hot and the cheese is melted.
Step 1

Season the chicken as desired (we used freshly ground black pepper).  Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet.

Step 2

Heat the remaining butter and the broth in the skillet to a boil.  Add the stuffing and mix lightly.

Step 3

Reduce the heat to medium-low.  Place the chicken on the stuffing. Stir the soup and milk in a small bowl. Pour the soup mixture over the chicken. Top with the cheese. Cover and cook until the soup mixture is hot and the cheese is melted.

Recipe Tips

  • Substitute Campbell's® Condensed Cream of Celery or Cream of Mushroom Soup for the Cream of Chicken Soup.

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Made With
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

Swanson® Chicken Broth

Swanson® Chicken Broth

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

(about 3 cups) <strong>uncooked</strong> Pepperidge Farm® Herb Seasoned Stuffing

(about 3 cups) uncooked Pepperidge Farm® Herb Seasoned Stuffing

Ratings & Reviews

(46)
  • Summer B.

    November 1, 2018

    Pretty good, but I always tweak it

    This recipe is pretty good as-is. But I always add extra to make it better (to me, at least) and bump it up to 3.5 or 4 stars. I season my chicken (with more than just pepper) and cut it into bite-sized pieces. I use the cream of mushroom soup and I add cooked green beans, dried cranberries and fried onions (and sometimes sauteed onions). I call it "Thanksgiving Dinner in a Skillet". 🙂

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    (1) (0)
  • Jeff M.

    December 7, 2016

    Happy Wife

    My wife loves when I make this for dinner!

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    (1) (0)
  • Margaret K.

    November 23, 2015

    Easy, good.

    I brown some mushrooms, celery and onion in the fond after cooking chicken, then do the stuffing bit. It doesn't need to be the one step kind of stuffing. Any will work. Very good. Anything my husband will eat seconds of is worth trying.

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    (1) (0)
  • Izzybeth j.

    April 2, 2020

    chicken and stuffing skillet

    super tasty and so easy to make.I chopped up the chicken thighs and though it was good next time I think I will leave them whole. I loved how cream of mushroom worked for the topping.

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    (0) (0)
  • Matt H.

    June 10, 2018

    Another winner!

    Made this last night with the mushroom soap variation. Delicious!

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    (0) (0)

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