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Chicken & Stuffing Skillet

This is a great recipe for one of those night when you got in from work late and don't want to spend all night in the kitchen. This Chicken and stuffing skillet is fast and easy and only takes about 30 minutes from prep to cook to table.

Chicken & Stuffing Skillet

1 tablespoon butter
4 skinless, boneless chicken breast halves
1 box (6 ounces) Pepperidge Farm® One Step Stuffing Chicken Mix
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1/2 cup shredded Cheddar cheese

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until it's well browned on both sides and cooked through. Remove the chicken from the skillet. Prepare the stuffing in the skillet according to the package directions except let stand for 2 minutes. Return the chicken to the skillet. Stir the soup and milk in a small bowl. Pour the soup mixture over the chicken. Sprinkle with the cheese. Cover and cook over medium heat until the mixture is hot and the cheese is melted.

My husband thinks this meal is great and I love it because it doesn't take me all day to make. I hope you find it as easy and enjoyable!!



This post first appeared on Southern Wife, please read the originial post: here

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Chicken & Stuffing Skillet

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