boneless skinless chicken breasts
(10.5 oz.) condensed cream of chicken soup
KRAFT Shredded Parmesan Cheese
(1 stick) butter
Preheat oven to 350 degrees.
Grease a 9x13 baking dish.
If the chicken breasts are super thick, I slice them in half, horizontally, to get breasts with a more even thickness, otherwise you can just pound them slightly to flatten out the thick end. Evening out the thickness of the meat means it will cook more evenly.
Place the chicken breasts into the prepared pan.
Stir together the sour cream and soup. Spread the sauce in an even layer over the top of the chicken breasts.
Pour the contents of the stuffing box into a gallon-sized zip-top bag. Use a rolling pin to crush the stuffing mix into fine crumbs.
Once the stuffing is crushed, add the Parmesan cheese to the bag. Shake the bag so all the crumbs and herbs form the stuffing are combined with the Parmesan.
Sprinkle the Parmesan/stuffing mixture over the sauce on your chicken. Use it all. It will seem like a thick layer, but trust me, it’s perfect!
Distribute the butter slices over the top of the crumbs.
Bake in a 350 degree oven for 45 minutes to an hour, depending on the thickness of your chicken breasts. Internal temperature of the chicken should be 165 degrees.