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
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.
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". 🙂
My wife loves when I make this for dinner!
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.
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.
Made this last night with the mushroom soap variation. Delicious!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.