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Easy Layered Chicken Bake

Easy Layered Chicken Bake recipe
photo by:kraft
Not sure what to do with the chicken and stuffing mix you have on hand? With four variations to choose from you're sure to find a bake to please everyone.
time
prep:
10 min
total:
45 min
servings
total:
6 servings, 1 cup each
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posted:
10/22/2005
I made the Tex Mex version. My husband ate three helpings -- however, he put some salsa on the top of the dressing, and said it was delicious. I said it made so much, we would have to eat it the next night to finish it up. He said" great".
posted:
10/21/2005
Made the amandine version and it was delicious! So fast and easy it has become a weekly staple!
posted:
10/20/2005
QUICK AND YUMMY! I used canned green beans instead of frozen, added black pepper and used extra chicken. Just between the 2 of us we ate 1/2 the casserole! Will make this again. THANKS.
posted:
10/20/2005
Loved this chicken dish and will definitely make it again.I made the amandine version, makes a nice subtle nutty flavor. My picky husband, who doesn't like green beans even enjoyed the meal. Prep time is almost nothing so busy moms can make a home cooked meal in no time. I used the herb flavor stuffing mix but will use the chicken flavor next time because the poultry seasoning was a little too much and I covered it with foil for most of the cook time. Took the foil off at the end to let the stuffing brown a little. Thanks Kraft for another great recipe
posted:
10/19/2005
One more note...I used the reduced sodium Stovetop and it still was a little salty (the cream of chicken soup adds plenty of salt). I think it would be way too salty with regular Stovetop.
posted:
10/17/2005
This was a great recipe! The family enjoyed it! I have to say the frozen green beans left something to be desired so next time I will use canned!
posted:
10/16/2005
This recipe was so easy to make and my family loved it!
posted:
10/15/2005
It was easy. I only cut my checken pieces in half so cooked for the 45 minutes. You need to remoisten the stuffing because some of it burned.
posted:
10/15/2005
I have made the Cheesy Mushroom and Broccoli Bake many times; what a hit with my family! I substitute Chicken stock for the water, Broccoli Cheese Soup for the cream of Broccoli soup and add 2 cups of thawed Broccoli Florets as an additional "add-in" choice. Delicious!
posted:
10/13/2005
This one went over really well. It smelled great when it was baking and everyone couldn't wait to dig in. I served it with a side salad and some simple dinner rolls. YUM!
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