Wednesday, May 15, 2013

Swiss Stuffing Chicken


4 large skinless boneless chicken breasts
6 oz. Mozerella or Swiss cheese slices
1 can Cream of Chicken soup
1/4 cup white cooking wine
salt and pepper to taste
1 cup herb-flavored crushed up Pepperidge Farm stuffing mix
1/2 stick butter, melted

Preheat oven to 350 degrees. Place uncooked chicken in shallow buttered casserole dish. Layer cheese on top. Mix soup, wine, salt, pepper; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 1 hour.

1 comment:

  1. I was given this recipe in the mid 1980s from a woman that I worked with. It is one of my all time favorites. It's even better if you make your own cream soup (I usually make cream of mushroom), but that defeats the ease of the overall preparation.