Ingredients & Directions
- 1.25 pound boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
- 3 tablespoons butter (amount divided in recipe steps below)
- 1 cup Swanson® Unsalted Chicken Broth
- 6 ounces (about 3 cups) dry Pepperidge Farm® Herb Seasoned Stuffing
- 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10.5 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
- 1/2 cup milk
- 1/2 cup shredded white Cheddar cheese or mozzarella cheese
Season the chicken with salt and pepper. Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and done (to prevent sticking- make sure the skillet and butter are hot before adding the chicken). Remove the chicken from the skillet.
Heat the remaining 2 tablespoons butter and the broth in the skillet to a boil. Add the stuffing and mix lightly until it’s just moistened.
Reduce the heat to medium-low. Place the chicken on the stuffing. Stir the soup and milk in a small bowl. Pour the soup mixture over the chicken. Top with the cheese. Cover and cook until the soup mixture is hot and the cheese is melted.
Tips
Don't have Campbell's® Condensed Cream of Chicken Soup? You can use Campbell's® Condensed Cream of Celery or Cream of Mushroom Soup instead!
Try swapping Cheddar cheese for mozzarella for a milder taste.