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Chicken & Stuffing Skillet

An image of prepared Chicken & Stuffing Skillet showing chicken breast, Swanson® Chicken Broth, Pepperidge Farm® Herb Seasoned Stuffing, Campbell's® Condensed Cream of Chicken Soup and Cheddar cheese.
  • prep time: 5 min
  • total time: 30 min
  • serves: 4 people

This Chicken & Stuffing Skillet recipe is made for that moment at 5pm when you realize dinner needs to be made and no one else is going to make it for you!  Luckily, all you need is package of chicken, some pantry staples and 30 minutes.  Saute the chicken in butter, then set it aside and make the stuffing in the skillet.  Add the chicken back and top with a condensed cream of chicken soup mixture and cook until the soup mixture becomes a creamy gravy.  Top with some melty cheese and you're ready to get Chicken & Stuffing Skillet on the table!


  • 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
  • 3 tablespoons butter (amount divided in recipe steps below)
  • 1 cup Swanson® Chicken Broth
  • 6 ounces (about 3 cups) dry Pepperidge Farm® Herb Seasoned Stuffing
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
  • 1/2 cup milk
  • 1/2 cup shredded Cheddar cheese


  • Tips

    • Don't have Campbell's® Condensed Cream of Chicken Soup?  You can use Campbell's® Condensed Cream of Celery or Cream of Mushroom Soup instead!
  • Step 1

    Season the chicken with salt and 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 done (to prevent sticking- make sure the skillet and butter are hot before adding the chicken). Remove the chicken from the skillet.

  • Step 2

    Heat the remaining 2 tablespoons 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.

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Made With

Calories 557
Total Fat 24 g
Sat. Fat 10.3 g
Trans Fat 0 g
Cholesterol 148 mg
Sodium 1569 mg
Total Carb 40 g
Dietary Fiber 1 g
Sugar 5 g
Added Sugars 0 g
Protein 39 g
Vitamin D 3 %DV
Calcium 15 %DV
Iron 12 %DV
Potassium 12 %DV
Calories 478
Total Fat 19 g
Sat. Fat 9.1 g
Trans Fat 0 g
Cholesterol 142 mg
Sodium 1046 mg
Total Carb 34 g
Dietary Fiber 1 g
Sugar 0 g
Added Sugars 0 g
Protein 38 g
Vitamin D 3 %DV
Calcium 19 %DV
Iron 12 %DV
Potassium 12 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.