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Chicken And Stuffing Bake
4 cups Pepperidge Farm Herb Seasoned Stuffing
6 Skinless Boneless chicken breast halves
1/3 cup milk
1 can Campbell’s Cream of Mushroom soup
1 tbs. Chopped parsley
Mix stuffing with 1 cup boiling water and 1 tbs. Margarine. Spoon the stuffing across the center of 4 qt. Dutch oven. Place the chicken on each side of stuffing. Sprinkle the chicken with paprika. Mix soup, milk and parsley and pour over the chicken. Bake at 400 degree heat for 20 minutes and then open top a bit and bake additional 10 minutes. Serves 6.