CHICKEN BREASTS OVER STUFFING- Jen Frantz

CHICKEN BREASTS OVER STUFFING

6 to 8 boneless, skinless chicken breasts

Milk

Your favorite stuffing mix, prepared (I use Stove Top Stuffing, 1 box)

Butter

Seasoned Flour

½ cup flour

1 teaspoon paprika

1 teaspoon pepper

1 ½ teaspoons salt

½ teaspoon garlic salt

¼ teaspoon poultry seasoning

¼ teaspoon celery salt

Mushroom Sauce

½ pound sour cream

1 can cream of mushroom soup

1. Spray casserole dish with cooking spray. Make 6 to 8 mounds of stuffing in casserole dish.

2. Combine ingredients for seasoned flour in a bowl.

3. Dip chicken in milk and then dredge in seasoned flour.

4. Lay a chicken breast over each mound of stuffing.

5. Put a dab of butter on each chicken breast.

6. Bake uncovered at 350 degrees for ½ hour. Cover and bake an additional ½ hour.

7. Combine sour cream and soup in a saucepan and heat over low heat.

8. Serve chicken with mushroom sauce.