Quick and easy chicken breast recipe that won't win any awards but you can throw it in and have plated within the hour. Nothing fancy, but gets dinner done when in a hurry, and the kids like it.

Source: MB

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Name: Super Easy Chicken and Stuffing Bake
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 box Stuffing Mix; 1 1/4 can Chicken Broth; 1/4 cup Water; 1 bag Frozen Mixed Vegetables Cauliflower, Broccoli, Carrots; 1 can Cream of Chicken Soup; 4-6 Boneless chicken breasts thawed; Salt and Pepper to taste

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INGREDIENTS

1 box Stuffing Mix
1 1/4 can Chicken Broth
1/4 cup Water
1 bag Frozen Mixed Vegetables ; Cauliflower, Broccoli, Carrots
1 can Cream of Chicken Soup
4-6 Boneless chicken breasts ; thawed
Salt and Pepper ; to taste

INSTRUCTIONS

In 9X13 glass greased baking dish (I use olive oil cooking spray), cover the bottom of the pan with the dry stuffing mix.

Add frozen vegetables on top of stuffing.

Pour can of chicken broth + 1/4 can (more or less on how you like your stuffing - I wanted to make sure it didn't get dried out) over the veggies and stuffing.

Place chicken breasts on top.

Salt and pepper chicken breasts to taste (remember that the chicken broth and stuffing tend to be salty on their own)

Pour cream of chicken soup on top of chicken breasts.

Bake 350 degrees for approx. 40 min

NOTES

My chicken breasts were VERY thick... cook time may vary based on chicken. I've made this w/ frozen chicken breasts once and it took about an hour to cook, but still came out good.

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Nutrition

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Serving Size: 1 Serving (292g)
Recipe Makes: 4 Servings

Calories: 188
Calories from Fat: 108 (57%)

Amt Per Serving		% DV

	Total Fat 12g	16 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 3.7g
Cholesterol 12.7mg		4 %
Sodium 1818.8mg		63 %
Potassium 41.4mg		1 %
Total Carbohydrate 15.1g		4 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 14.8g
Protein 5.1g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 188

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