Ok, this is a little late… but maybe you can use it after Christmas! This recipe came from Campbell’s Chicken & Stuffing … with just a few changes made by me. I will put my changes in italics.

Ingredients:

1 tbsp. butter
4 skinless, boneless chicken breasts halves
Leftover stuffing
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk (and a little extra for the reheating of the stuffing as well as some water)
1/2 cup shredded Cheddar cheese

Directions:

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until it’s well browned on both sides and cooked through. Remove the chicken from the skillet.

Put the stuffing in the skillet with some milk and water to heat it up. Stir often until heated.

Return the chicken to the skillet. Stir the soup, cheese and milk in a small bowl. Pour the soup mixture over the chicken. Cover and cook over medium heat until the mixture is hot and the cheese is melted.

Tags: carnival of recipes, chicken, recipe