Baked chicken breasts turn out tender and juicy in this glorious French country dish, thanks to a sauce made with cream of chicken soup.
What You Need
Original recipe yields 8 servings
8 small boneless skinless chicken breasts (2 lb.)
2 Tbsp. KRAFT Zesty Italian Dressing
2 large carrots, thinly sliced
1/2 lb. sliced fresh mushrooms
1 can (10-3/4 oz.) condensed cream of chicken soup
1 cup hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3/4 cup KRAFT Shredded Cheddar Cheese
1 tsp. dried thyme leaves
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Let's Make It
Heat oven to 350°F.
Place chicken in 13x9-inch baking dish sprayed with cooking spray; brush with dressing. Add carrots and mushrooms; cover with soup.
Add hot water to stuffing mix; stir just until moistened. Spoon over chicken; sprinkle with cheese and thyme.
Bake 40 min. or until chicken is done (165°F).
Prepare using your favorite combination of vegetables, such as sliced celery, chopped onions, frozen peas and/or frozen corn.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.