Easy Provolone Chicken Bake
I made this for supper tonight.. OMG!! this was so amazing. I did make a few changes to it. I used soy milk instead of regular milk and colby jack cheese instead of provolone, cause thats what I had in my fridge and it tasted GREAT! The only thing I would do different is maybe find some way to get the butter to be poured over all of the stuffing, because the stuffing that didn’t get butter on it was really hard when it came out of the oven. I put it over plain white rice and that made the dish. It helped balance out the saltiness of the butter and seasonings from the stuffing.
It’s easy and delicious, we have been having it almost once a week and serve it with rice. Have substituted cream of mushroom soup and just as good.
- 4 boneless, skinless chicken breast
- sliced provolone cheese (I used 2 slices per breast because we
- 1 (10.75 oz) can cream of chicken soup
- 1/4 cup milk
- 6 oz package of stovetop chicken flavor stuffing mix
- 1/2 cup UNSALTED butter, melted
- Cooked rice or egg noodles for serving
Place chicken breast in a greased 13×9 baking dish. Top each breast with 2 slices provolone cheese. Combine milk and cream of chicken soup and spread over top of cheese. Sprinkle stuffing mix all over the top of the dish. Drizzle melted butter over stuffing mix. Cover with foil and bake in a 350 degree oven for 45 minutes. Remove foil and bake for 15 more minutes to crisp up the stuffing topping. Serve over rice or noodles