2 large skinless boneless chicken breasts
6 oz. Mozerella or Swiss cheese slices (I used shredded mozzarella since Jeff hates Swiss cheese and it was great! I need to try it with Swiss another time though!)
1 can Cream of Chicken soup
1/4 cup white cooking wine (I used Chardonnay that I found in the fridge and it was fine.)
salt and pepper to taste
1 cup herb-flavored crushed up stuffing mix (I used the Stop and Shop brand for chicken)
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 35-60 min. depending on your oven. I used thin chicken breasts, so my cook time was around 35 min.
6 oz. Mozerella or Swiss cheese slices (I used shredded mozzarella since Jeff hates Swiss cheese and it was great! I need to try it with Swiss another time though!)
1 can Cream of Chicken soup
1/4 cup white cooking wine (I used Chardonnay that I found in the fridge and it was fine.)
salt and pepper to taste
1 cup herb-flavored crushed up stuffing mix (I used the Stop and Shop brand for chicken)
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 35-60 min. depending on your oven. I used thin chicken breasts, so my cook time was around 35 min.
