Friday, November 14, 2008
Chicken Cheddar Stuffing Bake
3-4 Skinless, Boneless Chicken Breasts
2-3 Cups Sharp Cheddar Cheese, Shredded
Half a bag of Pepperidge Farm Herb Seasoned Stuffing (8 ounces)
1 Can Cream of Chicken Soup
Half a Stick of Butter (4 tbs.)
Preheat oven to 350 degrees.
Spray a large baking dish.
Line the bottom with chicken.
*Slice the breasts in half if they are too thick.
Sprinkle cheese over the chicken.
In a separate bowl, dump in stuffing mix and one can cream of chicken soup. Fill the same can with water and pour that in, too. Mix all this together. Pour this over the chicken and cheese. Shape it to cover everything. Melt the butter in a measuring cup with a spout. Pour it over the stuffing. Bake this for one hour.
*I got this recipe from a mom with five kids. She swears by it and serves it with cranberry sauce on the side, says her kids eat it right up. We don't like cranberry sauce, so we never do that. But, we always enjoy this meal. We eat it with a hearty side of green beans.