- 4 Chicken Breasts
- 1 X 340g Box of Stuffing Mix
- 1 X 400g Tin Cream of Chicken Soup or 1 X 295g Tin Condensed Cream of Chicken Soup
- 300ML Chicken Stock / 500ML if using Condensed Soup
Preparation Time – 5 Minutes
Cooking Time – 45-60 Minutes or 6 Hours in the slow cooker on low
I don’t know about you but lately I feel like I have been showing my page a little bit of neglect lately and this is not because I haven’t been cooking, I just have not found the time to actually post my recipes. So what better way to come back to my blog than with one of my favourite comfort food recipes.
The reason I love this chicken and stuffing recipe is because it is just the ultimate comfort food, it is great with vegetables, mashed potatoes or even just in a sandwich. There is just something about the smell of stuffing cooking that is very homely especially when it is done in the slow cooker which is usually how I cook this recipe, however this time I used the oven because I used chicken breasts from my muscle foods delivery (I will add a separate post about muscle foods with a code for a free gift) and it didn’t arrive until around 2 in the afternoon so it would have taken too long in the slow cooker. Using the oven for this recipe is completely fine though as the chicken still really moist and tender and does not dry out. It is also so easy and takes literally 5 minutes to prepare is great if you dont have time to stand for ages prepping.
If cooking this in the oven you can use a casserole dish, a glass oven dish or even a roasting tin if it is deep enough if that is all you have.
If using the slow cooker you are going to prepare this the exact same way, you are just going to put it in the slow cooker instead of an oven dish.
Preheat the oven to 170°C
Place the chicken breasts into the oven dish. Season with salt and pepper if you wish.
Sprinkle the dry stuffing mix on top of the chicken breasts, covering them completely.
In a measuring jug mix together 300ml of chicken stock with your tin of chicken soup or if using condensed soup mix 500ml of chicken stock until they are well combined. Pour this over the chicken and stuffing covering it completely.
When this is done, place in the oven for 45mins to an hour. If you are not sure if your chicken breasts are cooked just scoop a little of the stuffing off the top and cut the chicken open with a knife and fork to check they are cooked through and not still pink in the middle. The stuffing will still be a little runny in the centre, this is completely fine as it will combine with the rest in the next part.
Taking a knife and fork or two forks, start to pull the chicken breasts apart shredding them into pieces, this will also combine them a little more with the stuffing and the runnier stuffing in the centre will combine with the drier stuffing on the outsides.
Serve with your choice of sides. I served mine with veggies, sweet potato fries and gravy but this is also great in sandwiches.
**Keeps for up to a month in the freezer**