Chicken and Stuffing Skillet

Chicken and Stuffing Skillet

28 Reviews 2 Pics
  • Cook

    20 m
  • Ready In

    20 m
Recipe by  Campbell's Kitchen

“The down-home flavors of tender chicken and Pepperidge Farm® Stuffing are paired with a perfect sauce made with Campbell's® Condensed Cream of Mushroom Soup and Cheddar cheese. ”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Heat butter in medium skillet over medium-high heat. Add chicken and cook 12 to 15 minutes or until no longer pink. Remove chicken.
  2. Prepare stuffing in skillet according to package directions except let stand 2 minutes.
  3. Return chicken to skillet. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

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Reviews (28)

Rate This Recipe
Sarah Roberts
48

Sarah Roberts

this recipe is easy and tastes wonderful. use stove top dressing and cream of chicken instead of mushroom due to a mushroom allergy in my family.

momoftwo
32

momoftwo

I use cream of chicken soup instead of mushroom. I also use chicken flavored stove top stuffing. Instead of leaving the breasts whole, I cut them up in cubes. I then season with lemon pepper, salt, and pepper to taste. While I am browning the chicken, at the end I add some chopped onion, and a bit of green, red, yellow, and orange peppers. I cook till my onions start to turn clear. My whole family loves it, including the kids. Not to runny for us at all.

ladybuggs5224
17

ladybuggs5224

Saved this recipe so my DH would have something quick and easy to make for dinner. He did sub sour cream for the milk and the gravy had a nice texture I think milk would have made the gravy to runny which is why I rated it 4 stars. The only issue here is that is so "package" (but that is really to be expected given the ingredients) tasting but other than that it was a nice hot dinner and he didn't spend a ton of time in the kitchen.

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