Chicken And Stuffing Casserole 3 chicken breasts, skinned and boned 4 oz. Swiss cheese, grated 2 cups dry bread crumbs 1/2 tsp. salt 1/2 tsp. pepper 1 tsp. dried sage 1/2 tsp. poultry seasoning 1 can cream of chicken soup 14 oz. can cranberry sauce Grease 9X13 pan. Cut chicken into quarters. Layer

Chicken And Stuffing Casserole 3 chicken breasts, skinned and boned 4 oz. Swiss cheese, grated 2 cups dry bread crumbs 1/2 tsp. salt 1/2 tsp. pepper 1 tsp. dried sage 1/2 tsp. poultry seasoning 1 can cream of chicken soup 14 oz. can cranberry sauce Grease 9X13 pan. Cut chicken into quarters. Layer

Prepare stuffing mix according to package directions. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. In a large skillet, brown chicken in oil. Sprinkle with salt and pepper; place over stuffing. Top with cheese. Drizzle with butter.

Delicious comfort food. I need to make this again, since its been a while and its gotten chilly here again. Sounds like a perfect dinner this week and I have everything but the chicken. Thanks for posting it.

Veronica: : Since the husband does not like broccoli - at all - I didn't add any of the frozen and used Campbell's Cream of Chicken with Herbs (I think that is what it is called). I [substitute] this particular cream of soup often in my recipes... It really has a good flavor to it and I

Melt butter a medium saucepan and saute onion and celery until softened, about 5 minutes. Remove from heat and stir in stuffing mix (and seasoning packet, if included), coating well. Add the water or broth and stir to combine. Set aside to allow liquid to be absorbed.