Ingredients Jump to Instructions ↓

  1. 4 cups Pepperidge Farm® Herb Seasoned Stuffing

  2. 6 skinless, boneless chicken breast half (about 1 1/2 pounds)

  3. Paprika

  4. 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

  5. 1/3 cup milk

  6. 1 chopped fresh parsley or 1 teaspoon dried parsley flakes

Instructions Jump to Ingredients ↑

  1. Directions Heat the oven to 400°F. Prepare the stuffing according to the package directions.

  2. Spoon the stuffing across the center of a 3-quart shallow baking dish. Place the chicken on either side of the stuffing. Sprinkle the chicken with the paprika.

  3. Stir the soup, milk and parsley in a small bowl. Pour the soup mixture over the chicken. Cover the baking dish.

  4. Bake for 30 minutes or until the chicken is cooked through.

  5. Tip: any variety of Pepperidge Farm® Stuffing will work in this recipe.

  6. Serving Suggestion: Serve with steamed sugar snap peas and a tossed green salad (Iceberg and Romaine). For dessert serve sliced peaches with whipped topping and a sprinkle of cinnamon.

  7. Cost per recipe: $9.09 Cost per recipe serving: $1.52 Total cost of meal (including serving suggestion): $17.92


Send feedback