From Crystal Hoskins (I got this off of Kelly’s Korner. Cara Conly also cooked a version of this for me when I had a baby.)
Swiss Stuffing Chicken
4 Large skinless boneless chicken breasts
6 oz. Mozerella or Swiss cheese slices
1 Can cream of chicken soup
¼ cup white cooking wine
Salt and pepper to taste
1 cup herb-flavored crushed up Pepperidge Farm stuffing mix ( I use Stove Top Stuffing)
½ stick butter, melted (I do not put this in and it still tastes good)
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.
No comments:
Post a Comment