Prep time
Total time
1 H 5 MIN



  1. Brown chicken in heated margarine at medium-high heat in large skillet – about 5 minutes per side. Prepare stuffing according to package directions,using 1/4 cup (60 mL) margarine. Spread half of stuffing in bottom of shallow 2 qt (2 L) baking dish. Arrange chicken breasts on top.
  2. Combine soup,sour cream and water in saucepan; bring to a boil,stirring often. Pour evenly over chicken.
  3. Bake at 350°F (180°C) for 30 minutes. Combine remaining stuffing with pecans. Sprinkle over chicken. Bake 15 minutes.

Recipe Made With

CAMPBELL’S® Condensed Cream of Mushroom and Garlic Soup

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  • 4 Stars

    Rating by n

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    n s. | July 16, 2013

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  • 4 Stars

    Rating by Tracy

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    Tracy D. | February 10, 2013

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  • 4 Stars

    Review by Heather S.

    This recipe is delicious but i omit the pecans and add another can of mushroom soup (without the garlic) as i found just the one can was a little dry

    Heather S. | September 19, 2011

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  • 5 Stars

    Rating by Teresa

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    Teresa M. | February 17, 2010

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