Chicken Stuffing Bake

I can't believe I have never blogged this dish. We have been making it for years, and it is one of my many "go-to make a dinner in a pinch" recipes. I try to steer away from things that have condensed soup mix, but when you are in a hurry, it is MUCH healthier then eating fast-food!!!! Plus, everyone in this house likes it!!!! It is cheap too, and it is usually all ingredients I have on hand. A win-win all around!

Chicken Stuffing Bake
submitted by Camille

1 pkg. (6oz) Stuffing mix
1-1 1/2 lbs of chicken. Can use either boneless, or bone in. We prefer bone-in thighs.
1 can (10 3/4 oz) condensed cream of mushroom soup
1/3 cup sour cream or milk (we have used both and like them both ways. The sour cream just makes it thicker and creamy. The milk makes it spread more easily, and is thinner.)

Toss contents of stuffing mix, and 1 2/3 cups water together. Set aside.
Place chicken in a 9x13 inch pan.  Mix soup and sour cream (or milk) and pour over chicken. Spoon stuffing evenly over top.
Bake at 375 degree's for 35 minutes or until chicken is no longer pink and cooked through.