Chicken and Stuffing the Editors of Publications International, Ltd.
Chicken and Stuffing
Makes 4 to 6 servings
|1/2||cup all-purpose flour|
|3/4||teaspoon seasoned salt|
|3/4||teaspoon black pepper|
|4||to 6 boneless skinless chicken breasts (about 1 to 1-1/2 pounds)|
|1/4||cup (1/2 stick) butter|
|2||cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted|
|1||package (12 ounces) seasoned stuffing mix, plus ingredients to prepare mix|
- Combine flour, seasoned salt and pepper in large resealable food storage bag. Add chicken; seal bag. Shake to coat with flour mixture.
- Melt butter in large skillet over medium-low heat. Brown chicken on both sides. Place in slow cooker; pour soup over chicken.
- Prepare stuffing according to package directions, decreasing liquid by half. Arrange stuffing over chicken. Cover; cook on HIGH 3 to 4 hours.
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