Chicken and Stuffing

By Hortond

Ingredients

• 6 (about 1 1/2 lb/750 g boneless, skinless chicken breasts
• 1 tbsp (15 mL) margarine or butter
• 2 boxes (120 g each) stuffing mix
• 1/4 cup (60 mL) margarine
• 1 can (284 mL) CAMPBELL'S® Condensed Cream of Mushroom & Garlic Soup
• 2/3 cup (150 mL) fat-free sour cream
• 2/3 cup (150 mL) water
• 1/4 cup (60 mL) chopped pecans

Preparation

Step 1

1. Brown chicken in heated margarine at medium-high heat in large skillet – about 5 minutes per side. Prepare stuffing according to package directions, using 1/4 cup (60 mL) margarine. Spread half of stuffing in bottom of shallow 2 qt (2 L) baking dish. Arrange chicken breasts on top.

2. Combine soup, sour cream and water in saucepan; bring to a boil, stirring often. Pour evenly over chicken.

3. Bake at 350°F (180°C) for 30 minutes. Combine remaining stuffing with pecans. Sprinkle over chicken. Bake 15 minutes.