Oooo…talk about a warm winter comfort food: chicken, cheese and stuffing.  Joe and I love stuffing in almost any form.  (Sometime I’ll have to post my mom’s recipe for Dressing Balls that we have every year on Thanksgiving.)  Since Whole Foods doesn’t carry stuffing in the summer, I try to make dishes like this often in the winter.  This is a very filling, tasteful and easy dish to make.

Cheesy Chicken and Stuffing
4-5 chicken breasts
1 can of cream of chicken soup
1-2 C shredded cheddar cheese
salt and pepper
1 pkg of Stuffing, prepared according to package directions.
Lay chicken breasts in a 9×13 pan.  (You can leave them in whole breast form or cut them into strips.  I cut them to make for easier serving.)  Sprinkle with salt and pepper.  Mix cream of chicken and cheese and spread over top of chicken.  Sprinkle stuffing on top.  Bake on 350 for 35-45 minutes (depending on if you have full breasts or strips.)

Variation: Instead of using cream of chicken and cheddar cheese, use cream of mushroom and sour cream.  Follow directions above, except mix together one can of cream of mushroom and 1/3 C sour cream.  Spread that on top of the chicken breasts, sprinkle with stuffing and bake.

This recipe is linked to:
Tempt My Tummy Tuesday
Ultimate Recipe Swap