This recipe is super easy…ready in 30 minutes!
Stuffing, Filling, Or Dressing…
is an edible mixture, often composed of herbs and starch such as bread, used to fill a cavity to prepare another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique, stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavors during its preparation.
Poultry stuffing often consists of breadcrumbs, onion, celery, spices, and herbs such as sage, combined with the giblets. Additions in the United Kingdom include dried fruits and nuts (such as apricots and flaked almonds), and chestnuts. (Wikipedia.com)
History Of Stuffing
It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (a cereal), and frequently contain chopped liver, brains, and other organ meat.
Names for stuffing include “farce” (~1390), “stuffing” (1538), “forcemeat” (1688), and relatively more recently in the United States; “dressing” (1850).
Ingredients
1 package of boxed stuffing, chicken flavor
one and 1/2 pounds of boneless skinless chicken breast
1 can cream of chicken soup
1/3 cup sour cream
1 bag frozen mixed vegetables, 16 ounces, thawed, drained
Directions
Easy Stuffing Chicken Bake…Putting it all together
Easy Stuffing Chicken Bake is made by preheating the oven to 400 degrees. Divide each chicken breast into four pieces. Prepare the boxed stuffing as directed on the package. Mix the soup, the sour cream, and the vegetables in a baking dish, and stir until well blended. Add the chicken. Top it with the stuffing. Bake for 30 minutes, or until chicken is fully cooked. The meat thermometer should read 165 degrees.