Tuesday, May 29, 2012

I'm Stuffed!

Well, there's nothing quite like Thanksgiving dinner.  It's rich and delicious.  But it's also a lot of work.  A few months after Thanksgiving has passed, the turkey/gravy/stuffing combination starts to sound really good again.  But I'm not about to put in that kind of work for dinner very many times a year.

That's when shortcuts come in handy.  And believe me, the following two recipes are easy shortcut recipes for sure.

Both recipes combine the flavors of Thanksgiving dinner, but they are both far easier to put together.  You can even add more of the festive spirit by slaving away and rolling up your sleeves to prepare some instant mashed potatoes to go with them!

So, if you're craving Thanksgiving dinner comfort food, but without the work, look no further.

Chicken & Stuffing Skillet


1 tablespoon butter
4 skinless, boneless chicken breast halves (about 1 pound)
1 box (6 ounces) Pepperidge Farm One Step Stuffing Chicken Mix
1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup shredded Cheddar cheese


Heat the butter in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 15 minutes or until it's well browned on both sides and cooked through.  Remove the chicken from the skillet.

Prepare the stuffing in the skillet according to the package directions except let stand for 2 minutes.

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 cheese is melted.

Recipe Notes: You can also substitute Cream of Celery or Cream of Mushroom Soup for the Cream of Chicken Soup.

Source: Campbell's Kitchen http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=25783&ref=%2fSearchRecipesResult.aspx%3fq%3dchicken%2b%2526%2bstuffing%2bskillet%26filter%3d

Notes: I made this with Cream of Mushroom soup.  But otherwise, I followed the recipe as written.

Crockpot Creamy Herbed Chicken and Stuffing


6 boneless, skinless chicken breasts

6 slices Swiss cheese
1 can (10.75 ounce) low sodium cream of mushroom soup
¼ cup 2% milk
2 cups herbed stuffing mix
½ cup low sodium chicken broth


Coat crockpot with cooking spray.  Arrange chicken breasts.  Top with Swiss cheese layering if necessary.  Combine soup and milk.  Spoon over cheese layer.  Top with stuffing mix.  Drizzle broth onto stuffing.  Cook on low heat for 8-10 hours or on high for 4-6 hours. 

6 servings.

370 calories, 15 grams of fat, 2 grams of fiber.

Source: I'm not sure where this one comes from.  It is one that my Mom has been making for awhile now.


  1. You know that this is one of Niel's favorites, so it's good we got it on there for posterity. Ha ha! This recipe doesn't have the butter poured over the top. I'll have to get those modifications and post it later.

    It's funny because the Swiss cheese doesn't really stand out. But the chicken is so very, very tender. Comfort food. Yep.

  2. Yes, let me know your modifications for Niel's favorite slow cooker chicken and stuffing and I'll revise the blog. :)