STOVE TOP Easy Chicken Bake

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The soup bakes right in to keep the chicken, veggies and stuffing moist and flavorful. Sour cream seals the deal for a slam-dunk dinnertime.

time

prep:

10 min

total:

40 min

servings

total:

6 servings, 1-1/3 cups each

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mikimjulu

posted:11/23/2005

It was great. I did listen to other comments and pounded the chicken flat first, and also added a dash of pepper to the sauce. Will definitely make again.

jlovesh

posted:11/20/2005

I'm including a copy of this recipe in all of my Christmas cards this season!!!

cheeezey

posted:11/17/2005

Both my husband and I loved this one!

WendyF1965

posted:11/17/2005

Awesome casserole. I took it out of the oven a little early and sprinkled some cheese over the top. My kids loved it and said I could make it again. That means it was really good! Makes great leftovers too.

mtdiaz

posted:11/15/2005

I would make this again because it is so easy! I had no leftovers. One hint, the thinner the chicken, the better the overall flavor and texture!

a cook

posted:11/11/2005

GREAT RECIPE!!!!! I USED EXTRA STUFFING,FROZEN CORN & CREAM OF POTATO SOUP. MY FAMILY ATE EVERY BIT OF THIS DINNER!!!!!!!!

a cook

posted:11/8/2005

I was in a hurry for supper so I subbed precooked chicken breast nuggets and canned veggies and it tasted great!!

megamomrn

posted:11/4/2005

This was easy and very good. Only problem I had was I use frozen vegatables and it took longer to bake.

a cook

posted:11/2/2005

I was a little hesitant to make this after reading the comments but some adjustments seem to solve the problems. 1) Pam the pan 2) pound the chicken breast thin 3) use unthawed frozen vegetables and 4 add 1/2 cup water to the soup. It took a little longer to cook but I have an oven without coils inside so everything takes a bit longer.

a cook

posted:11/2/2005

My sister in law made this on halloween and it was great. I dont have seconds very much but this one i had to. Its even great as a left over the next day for lunch.