Chicken Stuffing Bake

Slice chicken breasts in half to form thinner breasts. If necessary, use a meat mallet to flatten into uniform thickness.

Season both sides of the breasts with salt, pepper, oregano (or any other seasoning you wish to add). Then coat in a thin layer of flour. Shake off any excess flour.

In a large skillet over medium, heat oil and butter. Brown the breasts on both sides (the breasts do not need to be cooked through completely at this stage, they will finish baking in the oven). Remove to a plate.

Grease a 9×13 inch baking dish and place the croutons along the bottom of the pan. Top with browned chicken breasts.

Combine the cream of chicken soup with chicken broth and pour the sauce over the croutons and chicken in the baking dish. Bake at 350°F for 35–45 minutes or until chicken is cooked through and the sauce is bubbling.