Thursday, July 30, 2009

Recipe: Creamy Chicken

This is my go-to recipe. YUM. I probably make it a couple times a month.

4 x boneless, skinless chicken breasts - halved *
Swiss cheese
1 can crm. chicken soup
1/3 c. dry white wine
about 2 c. Stuffing
1/3 c. butter

Put chicken in greased 9 x 13 pan
Cover each chicken piece with a slice of swiss cheese
Mix soup and wine - pour over chix/cheese
Sprinkle stuffing around/over chix
Drizzle with melted butter
Bake, covered for 1 hour at 350

* This recipe can be halved/doubled easily; I've done this with 4 chicken pieces total and not really adjusted the other ingredients and it is just as good. YUM!


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