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Tasty Apprentice
Are you guys seeking a Quick Chicken and Stuffing Bake? This stuffed easy-as-pie chicken-and-stuffing bake is like having comfort on a plate. The chicken is tender and embraces moisture, stuffing topping stands contrast with the creamy sauce, and the onion soup mix takes a part and seasoning bring so much taste. Sprinkling a few parsley leaves can add a fresh and refreshing note to the dish. 
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Ingredients:
Directions:
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Ingredients:
- 4 boneless, skinless chicken breasts
- 1 (10.5-ounce) can cream of chicken soup
- 8 ounces sour cream
- 1 (1.4-ounce) packet French onion soup mix
- 1/2 teaspoon freshly ground black pepper
- 1 (6-ounce) box dry stuffing mix (like Stovetop Savory Herb Stuffing Mix)
- 3/4 cup chicken broth
- 5 tablespoons butter, sliced into 8-10 pieces
- 1 tablespoon chopped fresh parsley (optional)
Directions:
- Preheat oven to 350Β°F (180Β°C). Grease a casserole dish and place the chicken breasts in a single layer.
- In a bowl, mix together the cream of chicken soup, sour cream, and French onion soup mix. Spread this mixture over the chicken and sprinkle with black pepper.
- In another bowl, combine the dry stuffing mix with chicken broth. Spread the stuffing mixture over the chicken and top with slices of butter.
- Bake for 50-60 minutes until golden and bubbly, and the chicken is fully cooked (internal temperature should reach at least 165Β°F or 74Β°C).
- Let it rest for 10 minutes, then sprinkle with parsley. Serve by placing chicken and stuffing on plates and drizzling with some of the gravy from the casserole dish.
Enjoy your Easy Chicken and Stuffing Bake Recipe with your love once!