Creamy Baked Chicken Breasts

Kay Depew

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 used but 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.)