Comida Kraft
Recipe Box

Festive Chicken & Stuffing Bake

Festive Chicken & Stuffing Bake is rated 3.9523809523809526 out of 5 by 21.
Prep Time
15
min.
Total Time
55
min.
Servings

6 servings

Here's a surefire way to improve upon a beloved classic like chicken and stuffing! Wrap the chicken in bacon.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Mix first 4 ingredients in 13x9-inch baking dish.
  • Wrap 2 bacon slices around each chicken breast; place on stuffing mixture. Sprinkle with nuts.
  • Bake 40 min. or until chicken is done (165ºF).

Serving Suggestion

Incorporate more vegetables into your diet by serving this dish with your favorite steamed vegetable.

Keeping it Safe

When cooking boneless chicken breasts, use a visual test to ensure the meat is cooked through. Cut a small slit in the thickest part of the chicken piece. If the meat is totally white with no pink color, it is safe to eat.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 500
Total fat 22g
Saturated fat 7g
Cholesterol 100mg
Sodium 820mg
Carbohydrate 42g
Dietary fiber 3g
Sugars 18g
Protein 34g
% Daily Value
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made this in my crock pot. I made this in my crock pot. It took me about 10 minutes to put it all together and then I just walked away! I followed all the directions, keeping all the ingredients, just putting it in the crockpot instead. I did add in a half bag of frozen vegetables and mixed it with the stuffing mix. I also ended up double wrapping the bacon around the chicken. It cooked for about 5 hours on high. I loved the way the rasins and pecans added to the stuffing flavor (even though my Future DH said I could leave them out next time.. it's not gonna happen, sorry dear) I gave this recipe a 5. He gave it a 3 (the rasins and pecans). This one is being put in my recipe book as a keeper!
Date published: 2002-11-08
Rated 5 out of 5 by from I make this in the fall and winter for company. I make this in the fall and winter for company. Even my food snob father liked it. I use precooked bacon so the bacon wrapped around hte bottom of the chicken gets more crispy. Also, I add dried cranberries instead of raisins, and sometimes use walnuts. Adding a bag of frozen veggies, and serving gravy on the side makes this meal very special (and VERY easy).
Date published: 2005-10-02
Rated 5 out of 5 by from What a rave hit this was! What a rave hit this was! Turns tired old chicken into a dish perfect for a party! Almost too good. The raisins I used instead were the california golden. They just sweetened the stuffing and are a bit more moist then regular raisins. Serve this at your next dinner party and watch your guests! They won't have room for dessert!
Date published: 2005-01-07
Rated 4 out of 5 by from Used dried cranberries instead of raisins and used the precooked bacon because I did not want to... Used dried cranberries instead of raisins and used the precooked bacon because I did not want to take my chances on it not being done on the bottom. It turned out very yummy! The left overs the next day were not very good though, so you need to eat it all up when it comes out of the oven!
Date published: 2005-12-29
Rated 4 out of 5 by from The dish is in the oven! The dish is in the oven! It was very easy to make! For those that were worried about the bacon not cooking, use turkey bacon next time. Also I liked the idea of flipping the chicken half way through cooking. So I am going to go flip my chicken! For now I am rating the prep!
Date published: 2009-08-31
Rated 4 out of 5 by from This was such an easy recipe and my family loved it. This was such an easy recipe and my family loved it. I used boneless chicken thighs instead of breasts and layered 5 slices of bacon over the top. The chicken was very tasty and the bacon was cooked enough. (I did keep it in the oven a little longer, 50-60 min).
Date published: 2009-11-15
Rated 4 out of 5 by from It was very good, but it needs some modifications. It was very good, but it needs some modifications. I think the bacon was still underdone so I will cook it a little before wrapping the chicken. Also, the chicken needed seasoned before it was wrapped. The stuffing was wonderful and my hubby loved it.
Date published: 2008-03-13
Rated 3 out of 5 by from This recipe has WAY to many raisins. This recipe has WAY to many raisins. It ruined it for me. I might make it again using no raisins or about 1/4 cup instead of a cup. Also, avoid using maple flavored bacon as the flavor can be overpowering. Not bad, just needs less raisins
Date published: 2005-08-25
  • 2016-08-24T10:31CST
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