I made this for Joe and he is not a cream of anything kind of man but, he just loved this dish. Added sliced mushrooms on top of the cheese it was a tasty, very easy change of pace for a weeknight dinner when you are in a hurry or don’t’ feel like cooking.
Recipe courtesy Paula Deen
Ingredients:
4 large skinless boneless chicken breasts (pounded thin)
4 tablespoons butter, melted, plus more for casserole
Kosher salt and freshly ground black pepper
6 ounces (about 8 slices) Swiss cheese
1 (10 3/4-ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup herb-flavored stuffing mix, crushed
Directions:
Preheat the oven to 350 degrees F. Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top of chicken. In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter.* Bake for 45 minutes. Remove from the oven and serve.
