Chicken and Stuffing Bake

Ingredients

• 6 boneless skinless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 6 ounces boxed stuffing mix
• 1 3/4 cups chicken broth
• 1 can condensed cream of chicken soup
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1 tablespoon fresh parsley, chopped

Method

1. 1

   Preheat the oven to 375°F. Grease a 9x13-inch baking dish.

2. 2

   Season the chicken breasts on both sides with salt and pepper, then arrange them in a single layer in the prepared baking dish.

3. 3

   In a medium saucepan, bring the chicken broth and butter to a boil over medium-high heat.

   5:00 · Bring broth to a boil
4. 4

   Remove the saucepan from heat, stir in the stuffing mix until evenly moistened, and let it sit for 5 minutes to absorb the liquid.

   5:00 · Let stuffing absorb liquid
5. 5

   In a separate bowl, whisk together the cream of chicken soup and sour cream until smooth.

6. 6

   Spoon the soup mixture evenly over the chicken breasts in the baking dish.

7. 7

   Spread the prepared stuffing evenly over the top of the soup layer, covering the chicken completely.

8. 8

   Cover the dish with foil and bake in the preheated oven for 30 minutes.

   30:00 · Bake covered
9. 9

   Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake uncovered for 15 minutes, or until the chicken reaches 165°F internally and the top is golden.

   15:00 · Bake uncovered until golden
10. 10

    Let the bake rest for 5 minutes, then sprinkle with fresh parsley before serving.

    5:00 · Rest before serving