T's Chicken Bake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 384.3
- Total Fat: 13.4 g
- Cholesterol: 32.9 mg
- Sodium: 1,385.6 mg
- Total Carbs: 44.1 g
- Dietary Fiber: 3.2 g
- Protein: 14.1 g
View full nutritional breakdown of T's Chicken Bake calories by ingredient
Introduction
Easy prep, 9 x 13 pan used. Can be prepped ahead and refrigerated (up to 12 hours). Easy prep, 9 x 13 pan used. Can be prepped ahead and refrigerated (up to 12 hours).Number of Servings: 12
Ingredients
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8 oz Great Value Walmart boneless ,skinless chicken breast
2.5 cup Campbell's Cream of Mushroom Soup (condensed)
4 cup Idahoan instant mashed potatoes (loaded baked)
2.5 cup Yellow Sweet Corn, Canned
6 cup Chicken Flavored Stove Top Stuffing
2 cup Aldi's Happy Farms Shredded Mild Cheddar Cheese (1/4 C)
Directions
Preheat oven 350 F. Depending on the size of chicken breasts this is typically 2 or 3 max. Cook chicken completely then set aside to cool. While chicken cooking, Drain can of corn, set aside. Prepare stuffing and potatoes. (omit butter if instructions on package call for it) I do not cook either, but rather use hot tap water in prep for both and mix well. (You may find using a bit less water helps with texture, this is a personal preference) Combine prepped stuffing, potatoes, and can of soup in bowl.
Shred chicken breasts (to fineness desired) and add to bowl. Mix completely.
spray 9 x 13 baking pan with fine mist of cooking spray of your choice. Add layer of mixture. Press down evenly. Add the can of corn, spreading evenly. Top with remaining mixture. Sprinkle with black pepper. Cover and bake 25 min. Uncover and bake an additional 10-15 minutes. ( Stuffing top should be dry to touch).
Top with shredded cheese and bake about 5 more minutes uncovered, or until cheese is nicely melted.
Let stand for about 5 minutes, then cut into 12 equal pieces.
This is a family favorite. Filling, one pan meal. Freezes nice (max freeze time about a month)
Serving Size: makes 12 equal pieces
Number of Servings: 12
Recipe submitted by SparkPeople user NEWONES24.
Shred chicken breasts (to fineness desired) and add to bowl. Mix completely.
spray 9 x 13 baking pan with fine mist of cooking spray of your choice. Add layer of mixture. Press down evenly. Add the can of corn, spreading evenly. Top with remaining mixture. Sprinkle with black pepper. Cover and bake 25 min. Uncover and bake an additional 10-15 minutes. ( Stuffing top should be dry to touch).
Top with shredded cheese and bake about 5 more minutes uncovered, or until cheese is nicely melted.
Let stand for about 5 minutes, then cut into 12 equal pieces.
This is a family favorite. Filling, one pan meal. Freezes nice (max freeze time about a month)
Serving Size: makes 12 equal pieces
Number of Servings: 12
Recipe submitted by SparkPeople user NEWONES24.
Member Ratings For This Recipe
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JAMER123
