Mushroom & Stuffing Chicken

Here is a tried & true family favorite. I don't think I have made this since I had to return to work outside my home last year, so since I was off yesterday, I thought I'd treat my family's taste buds to something they haven't had for a long time. The response was just what I had wanted it to be. :-)

{Google Photo}

Here it is, simply & easy (my favorite combination! lol) . . .

You will need:

~4-6 large boneless, skinless chicken breasts
~2 boxes of Stovetop Stuffing (I use either Herb or Sage & then I add some of my home grown dried sage crumbled into it, about 1/4 c. of finely chopped carrots &, at times, a little diced celery)
~2 cans of cream of mushroom soup (I use Campbell's)
~Paprika
~13"x9" baking pan

Directions:

1) Preheat oven to 400*
2) Brown the chicken breasts. I fry them in olive oil & I like to sprinkle a little Spike seasoning & my own herb mix on them while they are frying so that they are not so plain.
3) While chicken is frying, prepare the stuffing mix - don't forget to add any extras, mentioned above, that you may want.
4) When chicken & stuffing are ready, spread the contents of 1 can of cream of mushroom soup on the bottom of a 13"x9" pan, arrange chicken breasts into 2 rows, on each side of pan, fill the space between the rows of chicken w/the stuffing.
5) Pour the contents of the 2nd can of soup over the chicken & stuffing, sprinkle w/a little paprika.
6) Bake for 15 minutes COVERED w/aluminum foil & 10 minutes UNcovered.
7) Enjoy!

Blessings from Ohio . . . Kim<><