Happy Monday friends! Hope everyone had a lovely 4th of July weekend, I know I did! We are just getting home from Park City, and I am gearing up to leave again on Wednesday for girls camp! Woo hoo. Gotta love summer am I right? Due to our hectic schedule lately I have a lot of awesome half finished projects waiting to be shared with you guys, haha. But today, I’m stoked to share this easy and delicious chicken and stuffing bake! Because you have to eat, no matter how busy you are! I love weeknight meals that are low on prep and high on flavor, and this is one of our family faves! We eat a ton of chicken around here (because, cheap) and I love this dish because it spruces up the chicken so much you feel like you’re eating something different… does that even make sense?
- 3 lb . bag chicken breasts
- 1 can cream of chicken soup
- 1 can cream of celery soup
- chicken flavored Stovetop stuffing
- 1/4 cup melted butter
- Monterrey Jack cheese
Spray cookie sheet with pam.
Lay thawed chicken on pan and top with thin slices of cheese.
In a bowl mix together both soups and spoon over cheese.
Sprinkle with seasoning and then layer the bread on top.
Sprinkle with melted butter.
Bake at 350 degrees for 60 minutes or until chicken is cooked through.
^^What your pan will look like before it goes into the oven.
^^Mmmmm! Right out of the oven!
Because this meal is pretty hearty, we typically serve it with lighter sides like a green salad and some sliced apples. Or in the winter months with green beans and potatoes.
Another thing I love about this meal is that it reheats like a dream, so if you have leftovers, put them to good use! Happy cooking everybody.