Campbell's® Condensed Cream of Mushroom Soup and Pepperidge Farm® Herb Seasoned Stuffing combine with chicken to make a tasty Chicken and Stuffing bake that everyone will love.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|margarine||20 oz.||2 1/2 cups|
|skinless, boneless chicken breast halves||40 ea.|
|milk||3 333/1000 cups|
|fresh parsley||0 667/1000 cups|
|1. In each of 2 baking pans (12x20x4) mix 1-1/2 quarts water, 1-1/4 cups margarine and 1-1/4 gallons stuffing.|
|2. Place chicken on stuffing mixture. Sprinkle with paprika.|
|3. Mix soup, milk and parsley. Pour half over each pan.
4. Bake at 400º F. CCP: Heat until internal temperature is 165º F. or higher for 15 seconds and chicken is no longer pink, about 1-1/2 hours.
5. CCP: Hold at 140º F. or higher. Portion stuffing using No. 6 scoop (3/4 cup). Serve with 1 chicken breast half.