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STOVE TOP Easy Chicken Bake

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prep time

10 min

total time

40 min

makes

4 servings, 2 cups (500 mL) each

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video by: kraft

recipe by: kraft

What You Need

1 cup hot water

1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken

1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces

1 can (10 fl oz/284 mL) condensed cream of chicken soup

1/3 cup sour cream

3 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

Make It

HEAT oven to 400°F.

ADD hot water to stuffing mix; stir just until moistened.

COMBINE remaining ingredients in 13x9-inch baking dish; top with stuffing.

BAKE 30 min. or until casserole is heated through and chicken is done.

kraft kitchens tips

STOVE TOP Classic One-Dish Chicken Bake with Vegetables

Prepare as directed, stirring 1-1/2 cups Kraft Part Skim Mozzarella Shredded Cheese into chicken mixture before topping with stuffing.

Storage Know-How

Package boneless skinless chicken breasts in recipe-size portions in the freezer. Thaw only the amount needed for a recipe.

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rating

Thought it was really boring
posted by a cook | on 2/15/2013

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I got this recipe from a stuffing box and have made it many times, it is great and the kids love it too!
posted by san1972 | on 1/6/2013

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I made the Stove Top Easy Chicken Bake, but my recipe is different from the new one posted on the Kraft website. The recipe (I guess older version) that I used, used frozen broccoli florets and double cheddar shredded cheese in it, instead of mixed vegetables and sour cream. I liked it a lot as it was very tasty. I'm not sure I'd like frozen mixed vegetables (I've never liked them), so I think I'll stick with my version. Also, I was pleased and surprised to discover that one box of stuffing mix was enough to cover the top of the large casserole dish. I think this is a great, easy,tasty dish to whip up quickly for a healthy dinner.
posted by Gabber01 | on 11/10/2012

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Love how easy this is to make, my mom made it and has read other review's saying they find it too runny, I have not had this problem and I think it is because once I take it out I let it sit for around 10 minutes+ to cool down because of my kid's. The family call it Lazy Chicken Pot Pie! :) and like it better with the mozza chesse added to it!
posted by ac78 | on 4/24/2012

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To this recipe I added some spices to it. The first time I made this it was bland. The second time around spices were added.
posted by dliuzzo | on 2/12/2012

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I have to admit, I am always skeptical about using uncooked chicken in recipes. However, this recipe is great! I did add some flavoring to the soup/sour cream mix, and you have to ensure your vegetables are very well drained, (I patted mine down with paper towels) but all in all a keeper!
posted by CraftyCanuck | on 1/28/2012

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We loved the taste, but found it a little too 'liquidy'. The next time I will cut down on the veggies and a little less soup...maybe add cheese instead of sour cream. Shirley P
posted by l.peach | on 1/26/2012

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I use a can of cheddar cheese soup in addition to the cream of chicken or mushroom!
posted by a cook | on 9/22/2011

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I changed the recipe up a little bit to suit my family's needs. It is an awesome base recipe to let your imagination run away with you. I used a stove top to oven pan and left the chicken breasts whole and and fried them in a little bit of olive oil, thyme, onion and a couple of garlic cloves. I then added the soup and some previously steamed carrots and broccoli florets. I too used two boxes of stuffing and made it according to the package directions. Threw the stuffing on top of it all and tossed it into the oven for about a half hour to warm up.
posted by SunnyxSpot | on 4/28/2011

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This recipe was enjoyed by all. Very easy to make when there is little time.
posted by a cook | on 3/29/2011