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STOVE TOP Easy Chicken Bake

This player is created by Blackwell Team for testing.
video by: kraft
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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posted:
12/17/2013
i have used mushroom soup as well. And if you don't have sour cream, milk works just fine just cut down to 1 cup.
posted:
12/1/2013
I have made this several times for potlucks and it is always gone. I use chicken broth instead of water to make the stuffing, I don't always add veggies, and sometimes add cheese and/or cranberriees. Love it!
posted:
10/21/2013
I used a rotisserie chicken from the store. It made it even easier. Good flavor. The kids and my hubby enjoyed it and it was even better the next day....flavors had a chance to infuse together. I did double the veges and stuffing since previous reviews stated that there wasn't enough stuffing for this dish and you can't go wrong with too many veges. I also added in some white wine for another layer of flavor. I did not have to bake it as long since my chicken was already cooked...just enough to warm everything and let the flavors mix together.
posted:
10/1/2013
Love this recipe!
posted:
8/20/2013
This was a really good dinner. I made this with Healthy Request Cream of Chicken, lower sodium stuffing and a bag of steam-able broccoli/cauliflower. I was trying to make something healthy, until they suggested cheese in the video :) I found some odds and ends that needed to be used up, about 3 ounces each of sharp white cheddar slices and Monterey Jack cubes. The sharpness of the cheddar added a rich savory flavor, while Jack added a nice creaminess. I served this with a spinach/spring mix salad, cold cranberry sauce and iced tea. PS I threw my veg in a 1100 watt m-wave for about 3:30 seconds. I had to drain off water and press them before adding them to the casserole.
posted:
6/5/2013
This is one of my go to week night meals that is easy to make and make my husband and 2 year old happy.
posted:
12/31/2012
I made this with 1/4 cup of milk since I did not have sour cream and it was delicious. It reminded me of a pot pie with added flavor from the stuffing. White wine would be a good substitute for sour cream as well.
posted:
11/5/2012
I've made this recipe twice now... once according to my own tastes, once according to the recipe, varied only for spices. The first time I left the sour cream and veggies out but added salt, pepper and lowery's season salt because of the bland warnings - WE LIKE SPICES. It was good. The second time I made it as directed, aside from adding salt, pepper and lowery's season salt (with cheese as suggested by the video). I liked it better the first time, my family liked it better the second time. I think the sour cream is a weird taste, personally. I feel like it needs more veggies to have some balance... there also is not enough stuffing to top a large casserole dish - beware the size of dish you use. I think next time, I will double the veggies, double the stuffing and I will finally like it as much as my family does. :)
posted:
11/4/2012
Love it! Easy and yummy =o). We have nine in our family, so we triple the recipe and add curry (6 tsp. for the tripled recipe) which makes it extra savory. Can be even more economical made with boneless, skinless chicken thighs.
posted:
11/3/2012
Made this last night and we just loved it. I would add more stuffing mix next time as we really love the stuffing and did not seem to be enough! I think next time I will use Herb Style Dressing as that is really good :)
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