This is another quick and easy dish from Campbell's Kitchen courtesy of my husband! He made this dish several weeks ago and it was so good. It's perfect for a weeknight meal and would be great with a side salad. I love these types of dishes when I just want something quick to make without a whole lot of fuss. Also very kid friendly since my son loved it too.
I can't believe that I haven't posted in almost a week! I keep telling myself that I need to post more and certainly mean to but for whatever reason something always comes up when I plan to. I am also wanting to change up my blog a bit and Ingrid from 3 B's has offered to help me since I am totally clueless. I mean clueless. She has no idea what she is in for!
Enjoy this recipe and I hope to be back more often than I have been lately...!!!
1 tablespoon butter
4 skinless, boneless chicken breast halves (about 1 pound)
1 box (6 ounces) Pepperidge Farm One Step Stuffing Chicken Mix
1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup shredded cheese
Heat 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.
Place the chicken on the stuffing. Stir the soup and milk in a small bowl. Pour the soup mixture over the chicken. Top with the cheese. Cover and cook until the cheese is melted.
Substitute Campbell's Condensed Cream of Celery or Cream of Mushroom Soup for the Cream of Chicken Soup.