Ingredients:
3 large boneless, skinless chicken breasts
1 TBS Italian Seasoning
2 cans cream of mushroom soup
½ bag of Pepperidge Farm Herb Seasoned Stuffing Mix
1 cup chicken broth
Optional additions:
½ cup diced onions
½ cup diced celery
2 cups green beans
Crock-pot Directions:
1. Spray crock-pot with cooking spray. Place chicken on the bottom.
2. In large bowl, mix together the soup, seasonings, and broth.
3. Pour stuffing mix over the chicken.
4. Pour soup mix over the stuffing.
5. Cook on high for 4-6 hours OR on low for 6-7 hours.
Oven Directions:
1. Preheat oven to 350°
2. Lightly grease a 9×13 baking dish. Place chicken on the bottom of dish.
3. in large bowl, mix together the soup, seasonings, and broth.
4. Pour stuffing over the chicken.
5. Pour soup mix over the stuffing.
6. Cover and bake for 40 minutes. Remove cover and bake for 5-10 more minutes.
Recipe Notes:
*Serves 3-6 people. I usually cut the chicken breasts in half to serve 6 people.
*If you desire firm green beans, use fresh. Using canned or frozen green beans will result in very soft beans. You can also just cook them on the side.
*Not much else is needed to go with this meal as it is a great one pot meal. If you absolutely want to add something else, you can add cranberry sauce or a salad.
*Other vegetable options include: asparagus, carrots, corn, peas, etc.
*Refrigerate leftovers in an air tight container for up to 5 days. Enjoy!
P.S. I chose to use Pepperidge Farm not only because I love the taste and texture, but also because my husband is allergic to sage. Most of the other brands have sage listed directly in the ingredients. This is the only brand I have found that doesn’t cause an allergic reaction.
