This delectable one-skillet dish uses cream of chicken soup to make a family-favorite dinner that's ready in just 30 minutes.
cost per recipe: $10.36
The price is determined by the national average.
pounds skinless, boneless chicken breast halves
cup Swanson® Chicken Broth
ounces (about 3 cups) uncooked Pepperidge Farm® Herb Seasoned Stuffing
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
cup shredded Cheddar cheese
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.