Thanksgiving may only come once a year, but you can make this crowd-pleasing recipe for chicken and stuffing any day of the week. Tender, white meat chicken, crunchy celery and onion, and savory seasoned stuffing bake until bubbling in a creamy mushroom soup sauce for a one-dish meal that tastes like tradition—but is ready with way less time and effort.
cost per recipe: $9.78
Heat the oven to 400°F. While the oven is heating, heat the butter in a 3-quart saucepan over medium-high heat. Add the onion and celery and cook until tender-crisp. Add the broth and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly.
Spoon the stuffing into a 13x9x2-inch baking dish. Season the chicken with salt and pepper. Place the chicken on the stuffing.
Stir the soup and milk in a small bowl. Pour the soup mixture over the chicken. Sprinkle with the paprika. Cover the baking dish.
Bake for 30 minutes or until the chicken is done. Sprinkle with chopped fresh parsley before serving, if desired.
The only thing I do different is, I use chicken pieces or turkey instead of breast. This is the best recipe our family loves. Served with cranberry sauce and its like Thanksgiving when ever we want!
So glad to hear your family loves this recipe! We agree - cranberry sauce is the perfect accompaniment!
I tried this recipe with cream of chicken soup and it was delishish. Kids approved also. Serve with a small can of cranberries and you have a great dinner in less then one hour.
simple and yummy
so easy.....whole family loved it!......added a little salt and pepper...
Works well with pork too!
We use left over pork chops or pork roast and just heat up the ingredients as the recipe says and it is awesome!
easy and good
my hubby hates creamof mushroom soup so i have to always comprimise, i used the ceam of chicken and it was awesome
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.