Stand-Off Stuffing Chicken

Stand-Off Stuffing Chicken (from the story, Stand-Off)

Here’s what you’re gonna need:

boneless, skinless chicken breasts (however many your heart desires–you’ll just have to up the amount of the other ingredients if you’re making a lot)
1 can of cream of mushroom soup
Pepperidge Farm stuffing (unprepared)
salt and pepper, to taste
1/2 stick butter, melted

And here’s what you’re gonna do:

Preheat the oven to 350

Empty the cream of mushroom soup and a reasonable amount of the stuffing into shallow bowls.

Dip chicken in cream of mushroom soup to coat, add salt and pepper if desired, then dip in the stuffing, making sure to press down on the chicken to make sure a good amount the stuffing sticks.

Place on a cookie sheet sprayed with Pam or lined with Release Foil.  Drizzle melted butter over the chicken.

Bake until chicken is done, about 45 mins for whole chicken breasts, 20-30 mins for thinner strips.

Serve within six weeks.