This was my go-to weeknight dinner growing up—simple, no-fuss chicken that baked into pure comfort. One bite, and that savory onion tang with the buttery stuffing crust had us all fighting over seconds.
It’s the kind of meal that fills the house with that warm, homey aroma on a busy Tuesday, and my kids still request it like it’s a holiday special. Juicy chicken breasts nestled in creamy soup, topped with a golden, crispy stuffing layer that soaks up all the flavors.
Here’s how I make it (serves 4, ready in about an hour):
– 4 boneless chicken breasts
– 1 can (10.5 oz) cream of chicken soup
– 1 packet onion soup mix
– 1 box Stove Top stuffing, prepared according to package (chicken flavor is my fave)
Lay the chicken in a greased 9×13 baking dish. Spread the cream of chicken soup evenly over the top, then sprinkle the entire packet of onion soup mix. Pile on the prepared stuffing, pressing it down gently to cover everything. Cover with foil and bake at 375°F for 45-60 minutes, until the chicken is tender and juices run clear (check at 45 if your breasts are thinner). Let it rest a minute—the stuffing gets that perfect crispy edge while staying moist underneath.
The trick to keeping it juicy? Don’t skip the foil at first; it steams the chicken just right before the top browns up beautifully.
Save this for your next family dinner—who would you share a plate with? 