This recipe is slightly adapted from the Junior League Cookbook “My Mama Made That”
This recipes takes seconds to put together and is seriously good comfort food. I use frozen chicken tenders, but thawed chicken breast would work as well. The original recipe calls for white wine and cheddar cheese, but I prefer the flavor of chicken stock with this dish.
It is ridiculously delicious…
6 chicken tenders or 4 chicken breasts
1 can cream of chicken soup (you can use mushroom soup, or any cream soup you have on hand)
1/2 cup chicken stock
1 1/2 cups herbed stuffing mix
1/2 stick butter
Preheat oven to 400 degrees. Place chicken in 9×9 baking dish. Mix chicken soup with chicken stock, forming a thick gravy. Pour gravy mix over chicken. Top with stuffing mix and melted butter. Bake 40-45 minutes until brown & bubbly. Serve this dish with some green beans, mashed potatoes and a glass of pinot grigio, and it’s like Thanksgiving dinner any night of the week!