6 boneless, skinless chicken breasts
1 can (10 3/4 oz.) cream of chicken soup
1 stick melted butter
6 slices Swiss cheese (or 1 pkg. of shredded)
1/4 lb. sliced mushrooms
1/2 cup white whine
2 cups Pepperidge Farm Herb stuffing mix
Preparation:
1. Place chicken in greased 9x13 baking dish
2. Top each piece with a slice of cheese or cover with shredded cheese.
3. Lay mushrooms on top of cheese.
4. Mix soup and wine - pour on chicken.
5. Spread stuffing mix on top and drizzle with melted butter.
6. Bake 45 minutes at 350 degrees. Watch for browning of stuffing - cover with foil.
Serving Day:
1. Thaw dish completely.
2. Bake 45 minutes at 350 degrees. Watch for browning of stuffing - cover with foil.
This was a delicious dinner. Our guest even enjoyed this meal. It had lots of flavor and easy to cook.
ReplyDeleteI thawed this meal in our frige and it was there for 3 days. It took 1 1/2 hrs to cook. I'm not sure if that was because it sat or my oven or what. Micah loved this but the children ate the chicken only and only took one bit of the rest. They're not big mushroom fans. Nice flavor. Not a family favorite but that's ok. I enjoy offering the children things that will be intersting and new for them. Thanks.
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