READ THIS BEFORE MAKING IT…. I took advice from other reviews and mine turned out really good. I sauteed the chicken in a little butter and added diced onions and two cloves of garlic to the chicken while cooking to it.
I also added some onion powder, salt and pepper. I used the amount of soup called for, but doubled the amount of stuffing and it paid off big time. Be sure to bake it uncovered so the stuffing isn’t soggy. This was really good and I’ll definitely make it again. My kids loved it too.
Call me stupid, but I made this from memory. I did pretty good too. I did NOT boil the chicken though. I put chicken stips on the bottom of the pan. I used a little heat to blend the two soups and milk together(2%). I used “canned” chicken broth to make the stuffng. Worst thing I did. Still it all tasted great. Wished I had made more stuffing though. 4 meals. Easy to fix and tasty too. That gets 5 stars from my point of view.
Very good – Husband loved it. Sauteeing some diced celery and onions (maybe half a cup of each) and adding that to the stuffing made it seem a little more fancy, but all in all — we will have this again sometime.
Pretty bland for us but I will try this again and cook the chicken in a frying pan with a little butter and wine adding my favorite seasonings. Maybe this method of cooking the chicken will add the extra flavor we are looking for.
3 pounds skinless, boneless chicken breast meat
1 (10.75 ounce) can condensed cream of chicken soup
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