Stovetop Chicken ‘N’ Stuffing

• 1 package (6 ounces) corn bread stuffing mix
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1 tablespoon canola oil
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 2/3 cup chopped onion
• 2/3 cup milk
• 2 tablespoons crumbled cooked bacon
• 2 cans (14-1/2 ounces each) cut green beans, drained
• 1/2 cup shredded Monterey Jack cheese

1. Prepare stuffing mix according to package directions. Meanwhile, in a large resealable plastic bag, combine the flour, salt and mustard. Add chicken, a few pieces at a time, and shake to coat.
2. In a large skillet, cook chicken in oil for 2-3 minutes on each side or until golden brown.
3. In a large bowl, combine the soup, onion, milk and bacon; stir in green beans. Pour over chicken; top with stuffing. Cover and cook for 7 minutes.
4. Sprinkle with cheese; cook 3-4 minutes longer or until heated through and cheese is melted.

corn bread stuffing mix, allpurpose, salt, ground mustard, chicken breast halves, canola oil, condensed cream, onion, milk, bacon, green beans, shredded monterey jack cheese

Taken from www.tasteofhome.com/recipes/stovetop-chicken-n-stuffing/ (may not work)