Quick & Delicious Baked Stove Top Mozzarella Chicken


Baked Stove Top Mozzarella Chicken takes a few simple ingredients and turns them into WoW! A quick and tasty meal the whole family loves! I’m not sure where I originally found it so I did a Google search and discovered so many similar recipes, I have no idea who first created it. For all I know, it might’ve been Kraft or Campbell’s. So here’s my version. If it seems familiar, you’ve probably seen it scrolling down facebook or some other such place on the web. 😉 Trust me, it’s worth making for its ease and deliciousness!

Quick & Easy Baked Stove Top Mozzarella Chicken | Culinary Craftiness

No salt is needed in this dish since the stuffing, cheese, and soup come pre-loaded. A little pepper wouldn’t go amiss, though. As usual, the pictures show a double batch, recipe is for a single.

Baked Stove Top Mozzarella Chicken

Serve with rice, mashed potatoes, or mashed cauliflower.

Ingredients | Culinary Craftiness
Trimmed Chicken | Culinary Craftiness
Topped with mozzarella slices | Culinary Craftiness

Baked Stove Top Mozzarella Chicken

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: Serves 4

Baked Stove Top Mozzarella Chicken

Created by Melissa Woolard | Culinary Craftiness


  • 1 pkg. Stove Top chicken stuffing mix
  • 4 boneless/skinless chicken breasts
  • 1 can cream of chicken soup
  • 1/2 cup milk
  • 1 package sliced mozzarella cheese
  • 1/2 stick of butter, melted


  1. Preheat oven to 375°F. Spray a 9x13 baking dish with oil.
  2. Trim fat from chicken and butterfly and cut all the way through to make two thinner pieces from each. This is easier to do when the chicken is partially frozen.
  3. Place the chicken in an even layer in bottom of dish. Cover with cheese slices in an even layer.
  4. In a small bowl, stir milk and soup together until smooth. Spread evenly over cheese layer.
  5. Sprinkle the Stove Top Stuffing evenly over the top of the soup.
  6. Pour melted butter as evenly as possible over the stuffing.
  7. Bake approximately 35 minutes, or until chicken is cooked through, no longer pink in center, and internal temp reaches 165°F.
  8. Serve with rice, mashed potatoes, or mashed cauliflower.

Milk and cream of chicken soup | Culinary Craftiness
Spread over the top | Culinary Craftiness
Cover with bread crumbs | Culinary Craftiness
Quick & Easy Baked Stove Top Mozzarella Chicken | Culinary Craftiness
Quick & Delicious Baked Stove Top Mozzarella Chicken | Culinary Craftiness

Another great, easy chicken casserole that was probably crafted in a Campbell’s test kitchen is Chicken Broccoli Rice Casserole. I was concerned at first about the amount of carbs and calories in these cream soups, but it’s really quite negligible when divided by so many servings. Just watch out for the salt content by not adding until your serving of chicken is on your plate. It may taste perfect as is.

Happy eating!

Culinary Craftiness



About Melissa

Melissa is a wife, mother, family cook, and romance novelist. The very first thing she learned in the kitchen was how to scramble eggs in an old cast iron skillet at the age of five. Her great-grandmother put her on a step-stool at the stove and thus began her passion for whipping up great tasting foods.

2 Replies to “Quick & Delicious Baked Stove Top Mozzarella Chicken”

  1. Great idea, but way too much salt! With the salt in the soup & Stove Top, it was over the top inedible. To not waste the cooked food, we added sour cream and 1 cup water but that didn’t save it. Still too salty! Adding diced potatoes to leftovers to cut the salr, hopefully.

    • Thank you for letting us know how this turned out for you, Karen. Upon reflection, you’re right. At the time, I thought it was too salty, but my husband and son thought it was perfect. They, of course, work hard out in the Florida heat and lose a lot of salt from sweating.

      Adding frozen shredded potatoes or cooked cauliflower/broccoli to your leftovers might save it and make it far tastier in the process.

      The next time I whip this up, I believe I’ll make the stuffing as directed on the box, add water and sour cream to the soup and mix in one or two of the vegetables. Put the chicken in the pan, top with soup/vegetable mixture, then top with the stuffing and bake. If it works, I’ll switch out this recipe.

      Thank you so much for weighing in!

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