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Chicken & Stuffing Skillet

Image of the prepared Chicken & Stuffing Skillet recipe
  • 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!


cost per recipe: $8.38

  • 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 1/2 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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  • Pretty good, but I always tweak it

    Summer B.
    November 1, 2018

    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". 🙂

  • Happy Wife

    Jeff M.
    December 7, 2016

    My wife loves when I make this for dinner!

  • Easy, good.

    Margaret K.
    November 23, 2015

    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

    Izzybeth j.
    April 2, 2020

    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.

  • Another winner!

    Matt H.
    June 10, 2018

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

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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.