A delightful and easy-to-make chicken bake with a flavorful herb stuffing and creamy sauce.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a consistent temperature throughout the process.
Prepare the stuffing mix according to the package instructions, but do not let it sit to absorb the liquid.
Mixing the stuffing just before baking keeps it moist and prevents it from drying out.
Spread the prepared stuffing evenly across the center of a 2-quart shallow baking dish.
Spreading the stuffing evenly ensures it cooks uniformly.
Arrange the chicken breasts on either side of the stuffing in the baking dish, overlapping slightly if needed.
Placing the chicken close to the stuffing allows the flavors to meld together.
In a mixing bowl, combine the condensed cream of mushroom soup, milk, and chopped parsley.
Mixing the sauce thoroughly ensures a smooth and even consistency.
Pour the sauce mixture over the chicken breasts, ensuring they are well coated.
Coating the chicken with sauce helps keep it moist during baking.
Cover the baking dish with foil and bake in the preheated oven for 15 minutes.
Covering the dish with foil traps steam, helping to cook the chicken evenly.
Remove the foil and bake for an additional 10 minutes, or until the chicken is cooked through and no longer pink inside.
Removing the foil allows the top to brown slightly, adding texture and flavor.
Stir the sauce in the baking dish before serving to ensure it is evenly distributed.
Stirring the sauce before serving ensures all flavors are well combined.
Serve the chicken and stuffing warm, garnished with additional parsley if desired.
Garnishing with fresh parsley adds a pop of color and a hint of freshness to the dish.
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