Linda'S Stuffed Chicken Breasts With Mushroom Gravy

• 2 large chicken breast halves
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (6 ounce) package stove-top chicken flavor stuffing mix, prepared, and cooled to room temperature
• 1 medium onion, cut in half, and thinly sliced
• 1 (4 ounce) can mushrooms, drained or 6 ounces fresh mushrooms
• cracked pepper, to taste

1. Preheat oven to 350.
2. Prepare stuffing mix according to box directions, then set aside to cool. (I put mine on a paper plate, and stick it in the freezer for a few minutes to cool faster). When cool, take out of freezer.
3. Place one chicken breasts in a casserole dish, skin side down. Put the stuffing mixture over the chicken breast.
4. In a bowl, mix the mushrooms and sliced onions with the soup.
5. Add about 1/4 can of water, and mix inches Pour half the mixture over the stuffing mixture.
6. Place the second breast on top of the stuffing, skin side up.
7. Pour the rest of the Mushroom soup mixture over the top.
8. Sprinkle fresh cracked pepper over top.
9. Once chicken has been cooking for about 45 minutes, then take the dish out, and spoon the mushroom gravy over the chicken.
10. Return to the oven, and finish baking for another 40-45 minutes.
11. Note: If you use boneless chicken, reduce cooking time to 45-60 minutes.

chicken breast halves, cream of mushroom soup, chicken flavor, onion, mushrooms, cracked pepper

Taken from www.food.com/recipe/lindas-stuffed-chicken-breasts-with-mushroom-gravy-184257 (may not work)