I gave this another shot and this time I think I nailed it.
Cheesy Stove Top chicken bake, Mark II
- 1 stick (1/2 cup) butter, melted
- 4-5 large chicken breasts
- 3 cups Stove Top chicken stuffing mix
- 1 can (10 3/4 oz.) cream of chicken soup
- 1/2 cup milk
- 10 slices American cheese
Preheat oven to 375°. Add melted butter to 13″x9″ baking dish and add chicken, cut into strips. Mix soup with milk and pour over chicken. Add cheese slices. Add stuffing mix; do not prepare it per package directions in advance. Cover with foil and bake for 45 minutes.
Surprisingly, the raw stuffing mix ended up moistening up just fine. Most of it sunk into the mixture of melted cheese and soup, but what stayed on top steamed up nicely anyway. The result had a much more pleasing brown color, was not as mushy, and was properly cheesy compared to my first attempt.
The only thing that really went wrong with this recipe was the chicken thawing process. This time I was going to be smart and give the chicken most of a day to thaw, so I took it out of the freezer (5 breasts, two of which were somewhat stuck together) and stuck it in a freezer bag in the fridge the night before. The chicken breasts were still somewhat frozen when cooking time came around, which I attribute partially to our keeping the fridge fairly cold. I tried running cold water over the breasts for a bit, but eventually I gave up and sliced them while they were partially frozen, then tried the water again with more success. If the chicken is completely thawed, I believe this recipe will work at 350°, but always check for doneness.
I did not uncover the dish for the last few minutes of cooking; it was completely unnecessary.