I don't know what it is, but I love chicken bakes for dinner. Even once in a while during the Summer. This one is definitely kid friendly because you can substitute the green beans for their favorite vegetable and the cream soup to any complimenting flavor. Also if you use fat-free cream soup and low-fat or fat-free cheese, you can make it healthier.
This is my favorite version because it reminds me of my favorite Thanksgiving casserole, Green Bean Casserole.
Two Chicken Breast, trimmed and sliced through the middle so you can stuff them.
Two servings of Stuffing mix
One can of Cream of Mushroom soup
Milk(just fill the can halfway)
Can of Green Beans
Salt, Pepper, Garlic Powder
Mix the cream soup and milk, add a little ground pepper for taste. Season the raw chicken breast with black pepper, salt, and garlic powder. Pour a layer of the cream soup into a baking dish. Use half of the stuffing to stuff the chicken breasts. Place them in the pan and sprinkle on some mozzarella.
Arrange the green beans around the chicken.
Pour the rest of the cream soup over the dish making sure to get a little over everything but concentrating on the green beans.
Take the rest of the stuffing and arrange around the chicken over the green beans, placing some but not a lot over the chicken. Sprinkle on a thin layer of mozzarella, cover with foil and place in a 350 degree oven for 30 minutes. After 30 minutes remove the foil and let cook for another 5- 10 minutes for the top layer of stuffing to get crunchy.
Some good variations on this would be
Broccoli with Cream of Broccoli soup
Mushrooms and Spinach with Cream of Mushroom soup
Carrots with Cream of Chicken soup
Cauliflower with Cheese soup