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Savory Chicken and Stuffing Bake

Savory Chicken and Stuffing Bake

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Campbell's Kitchen

Stuffing, chicken breasts, and cream of chicken soup bake together in this satisfying family meal.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 32.4 g
  • 65%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 778 mg
  • 31%

Based on a 2,000 calorie diet


  1. Prepare stuffing according to pkg. directions.
  2. Spoon stuffing across center of 3-qt. shallow baking dish. Place chicken on each side of stuffing. Sprinkle chicken with paprika.
  3. Mix soup, milk and parsley. Pour over chicken. Cover.
  4. Bake at 400 degrees F for 15 min. Uncover and bake 15 min. or until chicken is done.
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My family loves this dish. I discovered this recipe on a can of Campbell's Cream of Chicken soup years ago, and it is a menu staple at our house. I usually substitute Stove Top stuffing, and I add more milk (not quite double) to have ample gravy. I would recommend doubling the recipe (maybe not 12 pieces of chicken!) if you want any leftovers!

Valerie's Kitchen

This is such an old classic and great way to use up leftover stuffing! You just can't go wrong with it. Easy and tasty. You may need to cook longer depending on the thickness of your chicken breasts. I always cut mine in half to make for nicer serving sizes. Had to cook about 45-50 minutes total.


I altered this a little. I sprayed the pan with pam and put uncooked chicken tendars in first. I mixed one can of cream of chicken with 1/3 cup of sour cream, a couple tablespoons of milk, a little parsley and black pepper, and poured over the chicken. I topped it with the prepared stuffing mix and baked at 375 for 20 mins. covered and another 10 uncovered. It was delicious!