I hadn't made this dish in a while and after I made it I realized I should have smashed the bread cubes a bit more, but my boys still liked it. I don't remember the stuffing being as "cubey" when I used to make it. The original recipe called for plain stuffing mix, but I could only find the herbed variety. Maybe the plain stuffing is in smaller chunks. My family does not generally enjoy the white meat of a chicken, but this is one dish they heartily eat.
1 can cream of mushroom soup
1 can Evaporated milk
¼ c. fresh parsley
¼ c. chopped onion
Pepperidge Farm stuffing
4-5 chicken breasts, bone in
Salt and pepper to taste
Melted butter
Preheat oven to 300 degrees. Mix soup and ½ of the soup can of milk with the parsley and onion. Skin the breast and pat it dry; season it with salt and pepper. Dip the chicken in the soup mixture and then dredge it in the stuffing, patting it on where it doesn’t cover. Put it on a greased cookie sheet and drizzle with melted butter. Bake for about 1 hour.
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