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One pan, one mess! What's not to like about that? I made this super simple recipe the other night, with just a few modifications. The original recipe is from the Campbell's website, you can find it here.

It really is a simple recipe, made even simpler by using bagged chicken breasts and boxed stuffing! 🙂 The only real prep that you need to do is thaw out your 4-6 chicken breasts ahead of time. Next time I will probably use some of our home grown broiler chicken pieces, but for simplicity this night I went with the boneless, skinless breasts.

To begin, preheat your oven to 400*, make the stuffing following directions on the stuffing box. I used a double box of stuffing so that we would have enough to have some leftovers.

While the water is bowling for your stuffing or after the stuffing is prepared, mix one can of cream of chicken soup with 1/3 cup of milk and add a tablespoon of chopped parsley.

Next, layer the stuffing down the center of a 9X13 baking dish. Arrange the chicken breasts around the stuffing and sprinkle the chicken with garlic salt and pepper (to your liking.)

Next, pour the liquid measure over all of the chicken breasts and sprinkle a little more chopped parsley on top for decoration.

Bake at 400* for around 30 minutes or until the chicken is cooked through, serve on your favorite "real" plate or on your friend, Dixie!

Not only is this a quick and simple meal, that doesn't include a big mess, it is delicious and was a hit with everyone at our house!

Let us know if you tried the recipe! We would also love to hear about some of your families favorites. Comment below to give us some more quick meal ideas.

Looking for an easy egg recipe to try? We've got you covered!

Do you like quick and easy? If you answered yes, this recipe is for you! I call these Egg Bake Muffins:


Prehead your oven to 350*

Ingredients needed:

1 dozen eggs

3 cups of shredded hashbrowns

1/2 cup of shredded cheese

1/2 pound of sausage (cooked)

optional- 1/2 cup of chopped green peppers, onion, or any other veggie


In a large bowl, crack the eggs and beat them with a fork or egg beater. Next, add the shredded cheese, hash browns, cooked sausage, and peppers (optional.) Mix all of the ingredients and then scoop into muffin tins sprayed with cooking spray.

Bake for about 15 mintues or until top of muffin is firm.

I love making these and then storing a couple in sandwich baggies or Tupperware to take for on the go meals for work or easy snacks for the kids to reheat in the microwave.

Let us know if you plan to give the easy Egg Bake Muffins a try by giving this post a like! Comment below and tell us what other veggies you might add to your muffins!

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