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Ingredients
4 large skinless boneless chicken breasts
4 tablespoons butter (or non stick spray), melted, plus more for casserole
Kosher salt and freshly ground black pepper
6 ounces (about 8 slices) Swiss cheese
1 (10 3/4-ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup herb-flavored stuffing mix, crushed
a little garlic powder (optional, and to taste)
Directions
Preheat the oven to 350 degrees F.
Add the chicken to a shallow buttered (or sprayed) casserole and season with salt and pepper, to taste. Layer the cheese slices on top.
In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 45 minutes or until done.. don't over cook!. Remove from the oven and serve.
Paula used a stick of butter on top. I used about 3/4 of a stick.
*this is a VERY RICH casserole, but so worth it! Serve with mashed potatoes, or rice pilaf, or whatever you wish.
4 large skinless boneless chicken breasts
4 tablespoons butter (or non stick spray), melted, plus more for casserole
Kosher salt and freshly ground black pepper
6 ounces (about 8 slices) Swiss cheese
1 (10 3/4-ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup herb-flavored stuffing mix, crushed
a little garlic powder (optional, and to taste)
Directions
Preheat the oven to 350 degrees F.
Add the chicken to a shallow buttered (or sprayed) casserole and season with salt and pepper, to taste. Layer the cheese slices on top.
In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 45 minutes or until done.. don't over cook!. Remove from the oven and serve.
Paula used a stick of butter on top. I used about 3/4 of a stick.
*this is a VERY RICH casserole, but so worth it! Serve with mashed potatoes, or rice pilaf, or whatever you wish.