Ingredients
Scale
- 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 or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 (6-ounce box) dry stuffing mix, such as Stovetop Savory Herb Stuffing Mix
- 3/4 cup chicken broth
- 5 tablespoons butter, sliced into pieces
- 1 tablespoon chopped fresh parsley, or as needed
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). Lightly grease a casserole dish and arrange chicken in a single layer.
- Stir soup, sour cream, and onion soup mix together in a bowl and spread evenly over chicken. Sprinkle with pepper.
- Combine stuffing mix and chicken broth in a bowl. Spread stuffing mixture over chicken and top with pats of butter.
- Bake in the preheated oven until golden and bubbly, and chicken is no longer pink at the center, 50 to 60 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
- Let stand 10 minutes; sprinkle with parsley. To serve, place chicken and stuffing on individual plates and spoon over about 1/4 cup of gravy from the casserole dish.
Notes
- Use a meat thermometer to ensure chicken is fully cooked.
- Let the dish rest before serving for better flavor and texture.
- Adjust the amount of onion soup mix to your taste.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg