Creamy Baked Chicken Breasts

Kay Depew

8 boneless, skinless chicken breasts

8 slices of Swiss cheese

1 can (10 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.)