Tomorrow we are having Cathy's Creamy Chicken Bake for dinner. My husband loves anything with stuffing so this should be a hit. I will leave off the cheese. On the side we will also have green beans.
Cathy's Creamy Chicken Bake
Amy - amylz
All Recipes Yields: 8 servings
8 skinless, boneless chicken breasts
8 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup herb-seasoned stuffing mix
1/4 cup butter
1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange the chicken in a lightly greased 9x13 inch baking dish. Top with Swiss cheese slices. Combine the soup and wine and stir well. Pour over the chicken. Drizzle butter or margarine over all and top with stuffing mix crumbs. Bake in the preheated oven for 45 to 50 minutes.
1 comment:
Cathy's Creamy Chicken Bake - This was really good! I left off the cheese but I don't think it made a huge difference. If I was going to use cheese, I would wait and put it on when it's done, otherwise it would just disappear anyway into the sauce. I used cream of mushroom soup instead of chicken. I plan to make this again!
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