Cornbread stuffing mix and condensed cream of chicken soup create a delightful crumble and add texture to this easy baked chicken dish.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup hot water
1 pkg. (120 g) Stove Top Cornbread Stuffing Mix
6 small boneless skinless chicken breasts (1-1/2 lb./675 g)
1 pkg. (500 g) frozen stir-fry vegetables, thawed
1 can (10 fl oz/284 mL) condensed cream of chicken soup
1 cup frozen corn
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How do I make it ?
Heat oven to 425°F.
Add hot water to stuffing mix; stir just until moistened.
Place chicken in 13x9-inch baking dish sprayed with cooking spray; top with stir-fry vegetables.
Mix soup and corn until blended; spoon over vegetable layer in baking dish. Cover with stuffing.
Bake 30 min. or until chicken is done (165ºF).
Kraft Kitchen Tips!
Keeping it Safe
Thaw chicken in the refrigerator, allowing 5 hours for each pound of chicken. Never thaw chicken at room temperature due to the risk of bacterial growth.
If you frequently use boneless skinless chicken breasts in recipes, package them in recipe-size portions, then wrap tightly and store in the freezer until ready to use. This will allow you to remove and thaw only the amount of chicken that you need.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 1.5 g
Cholesterol 70 mg
Sodium 770 mg
Carbohydrate 29 g
Fibre 3 g
Sugars 5 g
Protein 30 g
6 servings, 1/6 recipe (348 g) each
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.