I am baking a chicken and stuffing casserole and the recipe said cook chicken breast halves for 30 minutes at 400 degrees. well i cooked whole boneless skinless chicken breasts ..so how long should it take? i mean there is other stuff in there too so i dont want to just leave it in there for an hour..it might mess up the stuffing ..i dont know. please help. i thought maybe i would add another 20 minutes and bring the heat down to 300…sound good? please help!
thanks everyone..my plan worked…its done and moist and great! thanks anyways 
If the rest of the casserole is done, take the chicken breast out and check to see if they are. If they aren’t, put them in a separate baking dish and let them back for a bit longer and then put it all back together to get warm together.
#1 by nellbelle7 on October 8th, 2009
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cut the chicken in half— if the center is white then its done.
I’ve made that casserole before…you don’t want to overbake it, it will get dried out.
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#2 by WU-TANG FAN on October 8th, 2009
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You should pan sear the chicken breasts a few minutes to get them cooking ahead of the other ingredients. Also, if the breasts are thick, split in half lengthwise to get thinner meat so it cooks faster and more evenly. Add in rest of your ingredients and bake in oven. At this point 300 degrees should be enough to finish it off.
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#3 by momsplinter on October 8th, 2009
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If the rest of the casserole is done, take the chicken breast out and check to see if they are. If they aren’t, put them in a separate baking dish and let them back for a bit longer and then put it all back together to get warm together.
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#4 by raindovewmn41 on October 8th, 2009
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OK i would go with 350 for 45 and check it and if you have a thermometer check your temps all should be about 180 or so
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#5 by Bert C on October 8th, 2009
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If you used the same quantity (weight) of chicken you should not need to make any change in the time. If you cooked a lot more chicken it will take a little longer. Check it at 30 minutes and every 10 minutes after that if it is not done. If the casserole is not covered, cover it with foil if the stuffing starts to brown too much.
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#6 by Robert O on October 8th, 2009
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If there is a recipe, it should be followed.
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#7 by portia e on October 8th, 2009
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well…. if you are cooking just chicken breast and not the whole bird, i would lay out a brown bag or your cutting board and place the breast on it, apply seasons or just your favorite grill all spice and take the edge of a saucer,with mild peasure beat the breast one way then turn and do it again, continue untill the breast it flattened and fairly smooth.set each one as your finished on a plate in the fridge,
( you might want to use a piece of plastic wrap to keep it neat as you beat them)
make your stuffing, brush each breast lightly with butter then scoop some stuffing into the middle of each breast and then roll it bring up the sides to meet "pin" together with tooth picks alittle stuffing sticking out is ok.
put each "packet"in a baking pan put in about 1/4 cup of water and a packet of the chicken gravy mix. sprinkle it all over the packets and the sides cover the dish with foil and put it in the oven about 350 for about an hour
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my 16 year old is a cook and he throws this one together often, and gets rave reviews for it. we are working on a cook book.
besure and bleach everything after you finish, kill any chances of sallmonellia