Wednesday, December 29, 2004
swiss chicken casserole
Swiss Chicken Casserole
Lisa Armstrong
6 skinless, boneless chicken breast halves, cut into big pieces
6 slices Swiss cheese
1 (10.75 oz) can condensed cream of chicken soup
¼ c. white wine
1 (8-oz.) pkg. dry bread stuffing mix
½ c. melted butter
Preheat oven to 350°. Lightly grease a 9x13-inch baking dish. Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and wine in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil. Bake 50 minutes, or until chicken is no longer pink and juices run clear.
Lisa Armstrong
6 skinless, boneless chicken breast halves, cut into big pieces
6 slices Swiss cheese
1 (10.75 oz) can condensed cream of chicken soup
¼ c. white wine
1 (8-oz.) pkg. dry bread stuffing mix
½ c. melted butter
Preheat oven to 350°. Lightly grease a 9x13-inch baking dish. Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and wine in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil. Bake 50 minutes, or until chicken is no longer pink and juices run clear.
# posted by Chelsea @ 2:07 PM 
