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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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The secret to this tasty chicken and stuffing casserole is in the white wine! My mother-in-law gave me this recipe and it's a perfect make-ahead company dinner. My husband loves it with mashed potatoes and peas. Enjoy! Edited to add: I agree with reviewers who mentioned this dish was too salty so I took out the salt but kept the ground black pepper. :o) Ingredients:
8 boneless skinless chicken breasts |
2 teaspoons ground black pepper |
6 slices swiss cheese |
1/2 cup white wine (not cooking wine!) |
1/4 lb butter, melted |
1 (10 1/2 ounce) can cream of chicken soup |
2 cups seasoned stuffing mix (like pepperidge farm) |
Directions:
1. Preheat oven to 300 degrees.
2. Rub chicken with pepper.
3. Place chicken in 9X13 baking dish.
4. Top chicken with cheese slices.
5. Thin the soup with wine, mixing until smooth, and pour over chicken.
6. Mix stuffing with melted butter and sprinkle over top of chicken.
7. Bake, UNCOVERED, for 1 1/2 hours.
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