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.

Sweet Citrus Chicken

This is one of my family's favorite dishes (we have alot of favorites!!! LOL!!!) It is very quick and easy to make. It's a great week night meal!!

Sweet Citrus Chicken
submitted by Camille


1-2/3 cups hot water
1 pkg. (6 oz.) Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/2-inch thickness
2/3 cup orange juice
1/3 cup firmly packed brown sugar
3 Tbsp. butter or margarine, melted

PREHEAT oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.

PLACE chicken in 13x9-inch baking dish. Mix juice, sugar and butter until well blended; pour over chicken. Top with prepared stuffing.

BAKE 30 min. or until chicken is cooked through (170ºF).