Creamy Baked Chicken Breasts
8 boneless, skinless chicken breasts
8 slices of Swiss cheese
1 can (10 ½ oz) condensed cream of chicken soup
2/3 c dry white wine (water can be
the flavor is lost)
2 c seasoned stuffing mix – crumbled (see note below)
1/3 c butter or margarine, melted
Preheat oven to 350
Arrange chicken in shallow 7x11 or 9x13 baking dish. Top each piece with a slice of cheese.
In a small bowl, stir together soup, and wine. Spoon over chicken & cheese. Coarsely crush (unless you have crumbled) stuffing mix and sprinkle over chicken. Drizzle evenly with melted butter.
Bake uncovered for 50 – 55 minutes or until meat in the thickest part of breast is no longer pink when slashed. Makes 6 – 8 servings.
This is a long-time favorite. Easy and soooo good.
(We use Pepperidge Farms Seasoned crumbled stuffing mix. Difficult to find, sometimes, but try.)