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STOVE TOP Easy Chicken Bake

Prep Time
10
min.
Total Time
40
min.
Servings

6 servings, 1-1/3 cups each

Watch this video to learn to make our STOVE TOP Easy Chicken Bake. After just 10 minutes of prep time and 4 steps, this tasty chicken bake will be yours!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 400ºF.
  • Prepare stuffing as directed on package.
  • Combine remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.
  • Bake 30 min. or until chicken is done.

Special Equipment Needed

Variation

Prepare using reduced-fat reduced-sodium condensed cream of chicken soup, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

STOVE TOP Classic One-Dish Chicken Bake with Vegetables

Prepare recipe as directed, stirring 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese into the chicken mixture in baking dish before topping with stuffing.

How to Reheat Leftovers

Cool, then refrigerate any leftovers. To reheat, microwave each serving on HIGH 2 min. or until heated through.

Servings

  • 6 servings, 1-1/3 cups each

Nutritional Information

Serving Size 6 servings, 1-1/3 cups each
AMOUNT PER SERVING
Calories 410
Total fat 15g
Saturated fat 4.5g
Cholesterol 80mg
Sodium 910mg
Carbohydrate 36g
Dietary fiber 3g
Sugars 4g
Protein 31g
% Daily Value
Vitamin A 30 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from this was so yummy i pre cooked the chicken on the stove with onion and garlic also added salt... this was so yummy i pre cooked the chicken on the stove with onion and garlic also added salt pepper and garlic power while it was cooking while this was cooking i mixed the soup and sour cream together the added about one quarter cup og shredded swiss cheese then added sliced mushrooms and the mixed veggies when the chicken was done i add that to the soup mixture set that aside then heated the cup of water and added half stick of butter to the hot water then mixed it with the stuffing i also added more swiss cheese to the stuffing again this was very yummy will make this again
Date published: 2006-02-07
Rated 5 out of 5 by from Great recipe, super easy, I'm making it again. Great recipe, super easy, I'm making it again. I'm a novice cook and it totally impressed my new boyfriend. Of course I made a few acomodations. I read the reviews that they felt it was "bland", so I added 1/2 teaspoon Kosher salt and 1/2 teaspoon fresh cracked pepper to the chicken mixture. It didn't turn out too salty and the pepper added a nice flavor to balance it out. I ALSO used Fage 0% greek yougurt instead of the 1/3 cup sourcream because I had it in the fridge. It cut a lot of fat too, without sacrificing flavor. I also used a frozen/cauliflower/carrot blend of defrosted frozen veggies.
Date published: 2008-09-17
Rated 3 out of 5 by from I made this for the first time tonight. I made this for the first time tonight. First of all, my chicken was raw after 30 minutes of baking. I ended up baking it for almost an hour, and I had to cover it w/foil so the stuffing wouldn't burn. I also warned my husband (who likes things seasoned) that it might be bland based on the reviews and he did agree it needed to be salted although I salted it some prior to baking, too. We both agreed it was good enough to try again BUT I will be making the following changes the next time I try it: Sautee (and season) the chicken prior to baking; adding some salt, pepper, and garlic powder to the filling. Otherwise, I thought it was pretty good and definitely easy. I might try cream of celery next time, too.
Date published: 2009-04-20
Rated 5 out of 5 by from I have made this with chicken and pork. I have made this with chicken and pork. We love it either way. I usually chop up the pork, add salt, pepper, garlic etc and saute it a few minutes in a pan before adding to recipe just to make sure it's completely cooked by the time I take it out of the oven. Also have used different veggies each time ... peas, corn, diced onions & peppers, etc. I use either the cream of chicken or cream of mushroom and have added powdered chicken bouillon for a little extra flavor.It's pretty versatile and as many reviews said, you can make it your own. It's a great casserole for pot-luck dinners, house-warming parties, or anything requiring you to bring a dish. I've never come home with anything more than an empty casserole dish!
Date published: 2011-10-23
Rated 3 out of 5 by from Other ratings say the dressing was dry so I replaced the water with Home made chicken stock (canned... Other ratings say the dressing was dry so I replaced the water with Home made chicken stock (canned will work), I only used two large chicken breast cut in to 1 inch pieces and I used a 9X9 instead of 13X9 dish and I layed a piece of foil lightly over the top for about 20 minutes and then cooked another 20. Because of the smaller dish, it was thicker requiring longer cook time. I'll add diced onion next time. Great left overs. A little extra sour cream helps too (or more soup). I also added salt and pepper to the chick/vege/soup mixture.
Date published: 2006-05-10
Rated 5 out of 5 by from This was a super easy reci, but it freaked me out that you didn't cook the chicken first. This was a super easy reci, but it freaked me out that you didn't cook the chicken first. (cause I am a freak about cooked meat). I took two chicken breasts, cut them up, then cooked them with some spices in a pan on the stove. Then I added it to the mixture. And still cooked it for the recomended time. Also when it was done baking, I added about 1 cup shredded cheese on top and put back in oven for another 5 mins. My family of 3 totaly loved it and we finished it in one night. We all had seconds. Best dish I have tried so far.
Date published: 2008-12-18
Rated 3 out of 5 by from This was very tasteful and easy. This was very tasteful and easy. However, I think the 13x9 baking dish was too big. It was dry. I also would opt to bake it at 350 or 375 degrees as the stuffing mix got too hard but that may be because it was spread out so thin in the baking dish. Next time I will bake it in a smaller dish with a lid on it or aluminum foil. I think it needs covered as it bakes. The taste is wonderful though and I even made it almost fat free using low fat cream of chicken soup and fat free sour cream. It's on my favorite list.
Date published: 2006-02-09
Rated 5 out of 5 by from I have made this recipe many times and have also done some variations of it, sometimes I use one... I have made this recipe many times and have also done some variations of it, sometimes I use one kind of vegetable instead of a mix, like corn, or chopped brocoli, I have also used a low fat sour cream to save on calories and added 1/2 c of low fat shredded cheesein the vegetable mix. If I am running late on getting dinner started I have cut the chicken into smaller pieces like strips and it seems to cook in less time.It helps if I have a few chicken breasts cut up in the freezer just for those times.
Date published: 2008-09-11
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