Creamy Baked Chicken is super easy to make, impressive enough for dinner guests, and a great freezer friendly recipe. It doesn’t get much better than that!
Creamy Baked Chicken
- 4-6 chicken breasts
- sliced Swiss cheese (enough to cover chicken)
- 1 can cream of chicken soup
- 1/4 cup water
- 1 package stuffing mix
- 1/4 cup butter, melted
Place chicken in a baking dish and cover it with the sliced Swiss cheese. Mix the soup with water in a separate bowl and then pour it over the chicken. Sprinkle the dry stuffing mix over the soup and chicken. Drizzle the melted butter over the stuffing. Bake at 350 for 40 minutes or until it is bubbling around the edges.
Tips:
Thin chicken breasts work really well with this dish. If your chicken is really fat, pound on it a bit to flatten it out.
The stuffing mix may start to get too brown near the end of the baking time. Prevent this by covering the dish with foil for the last 10-15 minutes.
To Freeze:
Prepare the chicken, cheese, and soup, but do not add the stuffing mix. I like to place plastic wrap directly on top of the soup, toss my bag of stuffing mix & 1/2 stick of butter on top of that, cover the entire thing with foil, and then freeze it. When you are ready to eat it, thaw completely, add the stuffing & butter, and bake like normal.
Yummy-Yummy! So who is adding this to your menu this week?
Holy moly. When I can have dairy again I’m so making this! Yum.
Wow this is really delicious one! I actually want to give this a try and I am sure my husband would love this so much.. Thanks!
Too funny – this is what I’m serving Jesse and his family Thursday evening! Debbie brought it to a small group dinner a couple years ago – it really was good. I’m serving it with 7-layer salad and for dessert later we’ll have smores around the firepit. Yum.
That looks fantastic! I think I will add that to my meal plan for next week!
I hope you like it!