Do the chicken breasts get really, really done in 30 minutes in the oven? I would think they might.
The pecans sounds like a nice touch of crunch.
How do you suppose it would be if you added 2 cans of low sodium chicken broth and a whold cup of sour cream instead of the can of soup?
When you say "stuffing mix" what do you mean? Stove top or seasoned herbed crumbs from Pepperidge farms?
I make something very similar but I dip the chicken in the sour cream and dredge in the crushed stuffing mix, takes about 3/4 of a cup for 4 breasts, and place on a piece of foil on a cookie sheet and bake at 375 for about 20 minutes, or until the juices run clear.
While that is cooking, I sautee a pound of sliced fresh mushrooms in 2 T butter with a clove of crushed garlic and when the mushrooms are done and the chicken too, I mix the rest of the 1/2 pint carton of sour cream with the mushrooms and serve it with the chicken. And I guess next time I make it, I will add a few pecans to the stuffing mix breading.
Lots lower in sodium.
Linda C

The chicken wasn't dry. The breasts I used were big and thick. My husband had pounded them a little bit, but they plumped back up when I browned them a little. It's not necessary to flatten them. When you brown them, you don't cook them all the way through so that they can finish cooking in the oven. If you cut them in strips, reduce the cooking time... use your judgement.

Re stuffing mix... use whatever brand you want. I used Stove Top. You have to prepare the stuffing as per package directions... you don't use it in it's dried state. You can even use homemade stuffing that you usually make.

Re 2 cans of chicken broth and a cup of sour cream instead of can of soup... I wouldn't know... might not have as much taste as the soup. Try it and see. The soup in this recipe is mushroom and garlic and it tasted good... it makes a nice gravy for the chicken and stuffing.

This recipe was on the can label of Campbell's Mushroom and Garlic Condensed Soup.

I like the idea of coating the chicken in lo fat Sour Cream and coating it with the crumbs mixed with pecans. Plus, the sour cream and mushrooms sounds wonderful as a "gravy".

I try to avoid canned soups because of the sodium (and gawd only knows what else) content. Ditto for Stove Top.

Alexa

Linda, I reckon 2 cans of broth would be at least 1 too many. There's not that much liquid in the original recipe.

I would use 1 1/2 cup of either sour cream or yogurt and about a half cup of broth, to start. Then add more broth, a little at a time, until reaching the consistency I wanted. This would get poured over the chicken, and topped with sauteed mushroom slices.

So let me get this straight.
You make up 2 boxes of stuffing mix according to the directions on the box. How big a box? To make4 ? 6? 8? servings?
Then you brown 4 or 6 chichen breasts...doesn't matter how many?
Then you put the stuffing into an oven safe dish, presumably one big enough to hold it all. I have 3 sized of pyrex casseroles, 9 by 6, 8 1/2 by 11 and 10 by 14....which should I use?
Let's say I will use the 8 1/2 by 11....and I put some stuffing in the bottom of the pan...1/2 of whatever it is that I have, top with the browned chicken, pourover all that what will be almost 3 cups of soup, water and sour cream. If I used the 4 serving box of stuffing that would make it very soupy indeed. Then I bake for 30 minutes, dump on more stuffing and pecans and bake another 15 minutes....cooking the chicken for about an hour...which would make it very very well done.
By the time I added the rest of the stuffing, would my 8 1/2 by 11 pan over flow?
Can you see what I am thinking? I would have so many questions that I wouldn't make it...I would just take that stuffing and put it on the chicken breasts and bake for about 30 minutes and maybe warm up the sour cream and plop it on top when they are done.
See what I mean? An easy recipe becomes difficult when you don't know how big a box or can, if it should already have butter and broth added and what size pan to use....and how many the recipe serves.
Linda C

LOL okay... hope this helps

My mistake.. I didn't say what size stuffing box (in Canada, I've only seen one size box)... 2 boxes (120 g each). You use a 2-quart shallow baking dish (I used an 8x8 inch square baking dish and it didn't overlow at all..far from it). I used 5 chicken breasts (I said 4 or 6 breasts because you can get six 4-oz breasts or four 6-oz breasts, etc... some are big!). Doesn't really matter. My dish could only hold 5 breasts.

It bakes for a total of 45 minutes.

It's not 3 cups of soup. You mix the 10-oz can of Mushroom & Garlic condensed soup with the 2/3 cup of water and 2/3 cup of sour cream. It isn't soupy at all! The chicken is very tender and moist.

Anyways... that's the recipe and it was very good. Rich, but good. My husband had a taste of it when his sister-in-law made it and he bought the stuff for me to make it. I've only recently started cooking with mushroom soup (cuz I don't like it LOL), and I'm somewhat surprised that it doesn't really taste like mushroom soup. It's a heavy rich dish that goes well served with a light green salad.

It's not complicated to make at all. Very easy in fact. Prepare stuffing; spread half on bottom of 2-quart shallow baking pan. Brown chicken breasts; arrange over stuffing. Combine can of condensed soup with 2/3 cup water and 2/3 cup sour cream; pour over chicken. Bake, uncovered, 30 minutes at 350F. Combine remaining stuffing with 1/4 cup chopped pecans; sprinkle over chicken. Bake, uncovered, for 15 minutes. Serves 4.

When you brown your chicken, because it will bake for 30 minutes in the oven, you don't cook it all the way through so that it doesn't dry out in the oven. Pouring the "sauce" over the chicken doesn't make it dry while it's baking.

Let's lighten up a little, shall we Linda.

The recipe, as written down, may be slightly ambiguous. But that doesn't necessarily make the dish, itself, difficult. Khandi just made it, for crying out loud, and, obviously, didn't find it difficult at all.

As to ambiguous recipes. Having just gone through 25 years worth of cooking magazines, I realized several things:

1. The majority of published recipes, in both magazines and books, have not been kitchen tested. Many---perhaps most---contain egregious errors.

2. Magazines (and, in my more limited experience, web sites) make a career out of stealing each others supposedly copyrighted recipes. This doesn't show up so readily until you read so many of them all at one time. Then you realize how many of them are repeated over and over again. And if the original contained an error, it gets repeated each time.

3. Most published recipes are not proofread; especially not by the author. And the liklihood of them being proofread is in inverse proportion to the reputation of the author. Celebrity chefs being the worst. As a result, the percentage of them that have errors in either the ingredients list, the directions, or both is incredibly high.

So, if all these professionals are out there promulgating bad recipes, we can, IMO, be a little forgiving of a fellow amateur whose only crime was neglecting to spefify the size of a stuffing box.

I'm with gardenlad on this... Thank you for posting Khandi, and hopefully Linda's reply didn't scare you away from posting again! Your follow up comments were certainly helpful though, and it sounds like yummy comfort food to me...

Emily

Em, if you would, send me your email addy. I'm at BrookBarb@aol.com. Thanx

Khandi, just keep posting your recipes.......we are all adults here and can either try them or not. Don't be run off by some comments.

Um, Gardenlad, if that is not an example of the pot calling the kettle black I don't know what is.

I'll just use your quote "Let's lighten up a little, shall we."

This might be the recipe I've been looking for the last couple of years. I know I made a recipe similar to this years ago and remembered how good it was, but then I couldn't find the recipe again. Hope this is it!

Thanks, Khandi!

I love this recipe, but do it upside down, according to the above...

I use a pound or so of cooked chicken, cut into pieces, place in bottom of casserole dish

Add 1 small can of sliced mushrooms.

Mix a cup of sour cream with a can of cream of celery soup (or which ever "cream of" soup is on hand), heat up a bit and pour over chicken and mushrooms.

Then I prepare the stuffing, usually that's a small bag of pepperidge farms, or stove top if that's all I have, but prefer the PF. Then I place that on top of the casserole and bake for 20 minutes or so until it's heated through.

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I really like the sound of dredging through the sour cream and rolling in the stuffing. I'll be sure to try that soon!!