Chicken & Stuffing Skillet
- 1 tablespoon butter
- 4 skinless, boneless chicken breasts halves
- 1 box (6 ounces) Pepperidge Farm(R) One Step Stuffing Chicken Mix
- 1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
- 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.
- Return the chicken to the skillet. Stir the soup and milk in a small bowl. Pour the soup mixture over the chicken. Sprinkle with the cheese. Cover and cook over medium heat until the mixture is hot and the cheese is melted.
- TIP: Serve with steamed broccoli and sliced tomatoes in vinaigrette. Make an extra-special dessert of a fresh fruit salad--cubed red apples, pineapple chunks and green grapes-and a Pepperidge Farm(R) Distinctive Cookie Collection.
butter, skinless, campbellsuae, milk, cheddar cheese
Taken from www.myrecipes.com/recipe/chicken-stuffing-skillet (may not work)