Chicken Stuffing Bake
This favorite chicken dish will fill your kitchen with inviting aromas as it bakes.
1 tablespoon olive oil
4 to 6 (2 pounds) Gold'n Plump® Boneless Skinless Chicken Breasts
2 cans (10-3/4 ounces each) cream of chicken soup
1 container (8 ounces) sour cream
2 cups coarsely shredded Cheddar cheese
1 box (6 ounces) chicken-flavored stuffing mix
Preheat oven to 350°F. Lightly coat a 13” X 9” baking pan with cooking spray.
Heat oil in a large skillet over medium-high heat. Add chicken; cook for 15 to 18 minutes or until lightly browned and thoroughly cooked. When cool enough to handle, cut into 3/4-inch pieces.
Place chicken in prepared baking pan.
Add soup and sour cream to skillet; whisk over medium-high heat until warm.
Spoon soup mixture over chicken and sprinkle with cheese.
Prepare stuffing according to package directions and spoon over cheese.
Bake for 35 minutes or until sauce is bubbly and topping is lightly browned.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
Sprinkle 2 cups frozen broccoli cuts over the chicken layer before adding the soup mixture.
- Serving Size
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Servings8
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- PER SERVING
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Calories450
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Calories from Fat47%
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Total Fat24g
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Saturated Fat11g
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Trans Fat1g
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Total Carbohydrate23g
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Protein38g
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Sugars3g
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Cholesterol120mg
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Dietary Fiber1g
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Sodium1,070mg
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- DAILY VALUE
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Vitamin A13%
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Calcium27%
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Iron10%
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- DIETARY EXCHANGES
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Starch/Bread1
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Other Carbohydrates0.5
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Fat1.5
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Lean Protein4
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Med-Fat Protein1
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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