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One-Dish Chicken Bake

7/20/2014

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Yesterday I was having one of those typical busy Saturday's that so many of us have.  At the end of the day I knew I would be too tired to do any substantial type of cooking.  In my "treasure trove" of recipes, I came across this short, simple and delicious recipe that I had clipped and used a number of times...but then had put it away and it was forgotten.  Well, it was my dinner last night and it is every bit as delicious as I remembered it to be.  To accompany the chicken, I made a simple summer salad.

  • 1 package (6-oz) Stove Top stuffing mix for chicken
  • 1 2/3 cup chicken stock
  • 4 boneless skinless chicken breast halves (about 1 1/2 pound) (the butcher at Lunardi's gave me extremely huge chicken breasts so I am sure they weighed closer to 2 pounds)
  • 1 can (10-3/4 oz.) condensed cream of mush room soup
  • 1/3 cup sour cream (you can also substitute 1/3 cup milk or 1/3 cup mayo)

  1. Toss contents of stuffing mix box with 1 2/3 cup chicken stock.  Set aside
  2. Place chicken in greased or sprayed 13 x 9 inch baking dish or 2 quart casserole.
  3. Mix soup and sour cream (or milk or mayo) until well blended.  Pour over chicken
  4. Spoon stuffing over the top.
  5. Bake at 375 (F) for 35 minutes or until chicken is cooked through. Makes four servings.

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