Cooking Directions

• Season the chicken as desired (we used freshly ground black pepper).  Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet.
• Heat the remaining butter and the broth in the skillet to a boil.  Add the stuffing and mix lightly.
• Reduce the heat to medium-low.  Place the chicken on the stuffing. Stir the soup and milk in a small bowl. Pour the soup mixture over the chicken. Top with the cheese. Cover and cook until the soup mixture is hot and the cheese is melted.

Ingredients

• 3 tablespoons butter
• 1.25 pounds skinless, boneless chicken breast halves
• 1 cup Swanson® Chicken Broth
• 6 ounces (about 3 cups) uncooked Pepperidge Farm® Herb Seasoned Stuffing
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.5 cup milk
• 0.5 cup shredded Cheddar cheese