This recipe for Chicken and Stuffing, by Ruth May, is from The Ridgecrest First Ward's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Box Stove Top Stuffing Mix 1-2/3 Cup Water 1 Can Cream of Mushroom Soup 1/3 Cup Sour Cream 4 Chicken Breasts
Mix stuffing and seasonings with water and set aside. Place chicken breasts in bottom of 9x13 pan. Mix soup and sour cream and pour over chicken. Evenly place stuffing on top of chicken/soup. Bake at 375º for 35 minutes or until chicken is cooked through.
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