My friend Jennifer made this for a Christmas party a few years ago and we loved it so much I had to get the recipe! It's an easy way to have Chicken and Dressing any night of the week. I usually serve it with green beans and hot rolls.
8 boneless, skinless chicken tenders
Lawry's seasoned salt and black pepper
4 slices baby swiss cheese, halved
1 can Campbell's Cream of Chicken soup
1/3 can milk
1/2 stick butter, melted
1/4 c warm water
1 small box Stovetop Chicken stuffing mix
Heat oven to 350 degrees. Spray 9x9 baking dish with cooking spray. Arrange chicken in pan and season to taste with seasoned salt and black pepper. Top each tenderloin with a 1/2 slice of cheese. Combine soup and milk in a small bowl and whisk until smooth. Pour soup over chicken to cover tenders entirely. Combine melted butter and Stovetop in a small bowl (moisten a little more with more warm water if it seems too dry) and scoop over top of chicken. Cover tightly with foil and bake 45 minutes. Serves 4. Enjoy!
Should the amount of milk be 1/3 CUP instead of can? Sounds very good, gonna try it soon.
ReplyDeleteYou could probably use 1/3 to 1/2 cup. The recipe is very forgiving!
DeleteDo you put your chicken breasts in raw, or boil them before-hand?
ReplyDeleteYou put them in raw :)
ReplyDeleteThank you! I'm actually making this recipe tonight, but my chicken was still raw after baking for 35 minutes, so I was afraid that I should have boiled the chicken first.
DeleteOh no! If the chicken breasts are large they sometimes take longer :( It would be fine to cover it up again with foil and put it back in! Chicken tenderloins bake quicker.. I will revise the recipe!
DeleteYes, they were thick chicken breasts.... I just checked it and is is cooked through now. I think I will use thinner chicken slices next time. THANKS!!! It's smelling delicious and I cannot wait to chow down on it!
DeleteAwesome! It's a great dinner. Enjoy!
DeleteI made this yesterday and it was so yummy (and easy)! It'll definitely become a regular dish in this house. Thanks!
ReplyDeleteI had the same problem with my chicken. I have large chicken breasts, but I cut them into strips, and they are still raw after almost an hour. Not sure what I did wrong...:(
ReplyDeleteMade this receipe, used lg chicken breasts, mentioned to my daughter in law & she said of breasts were lg & thick to cook it 20 mins extra which I did. Turned out TERRIFIC. The extra cooking did not bother the dressing (it didn't get overdone) This will become a regular as my son has already requested it again.
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