Creamy Baked Chicken
  • 1 can cream of chicken
  • 1 box chicken flavor stuffing
  • 4 chicken breasts
  • 8 slices swiss cheese
  • 1/4 c dry white cooking wine
  • 4 Tbsp melted butter
  1. butter/grease a 9X13 baking dish. Cut each piece of chicken down horizantally so that you have 8 flat, thin breasts and arrange all breasts in the baking dish. Place one slice of cheese over each chicken breast. Mix together the cream of mushroom soup and the cooking wine. Pour this soup mixture evenly over the cheese. Squeeze bag of stuffing mix so that it is more crushed like chunky bread crumbs. Sprinkle over soup mixture evenly. Drizzle butter over the top. Cover with foil. Bake at 350 for 1 hour. Remove foil and bake 10 more minutes or until golden brown
For this recipe I use the dry white cooking wine that is with all the vinegars in the grocery store and I believe the brand is Holland House. I don't use good wine b/c my husband and I don't drink white wines. My sister used to use the good wine and then serve the rest with dinner, but after tasting it my way, she actually thinks it tastes better. I use Campbell's soup but use the walmart brand for the chicken stuffing. I use whatever brand for the cheese. I had a similar recipe to this in high school that omits the cheese and wine but you put the dry stuffing mix on the bottom of the pan and mixed 1/4 c milk with cream of mushroom soup. You laid the chicken on top of the stuffing and then pour the soup mixture over the top of the whole thing. And the 4 chicken breasts were left whole. Baking time and temps were pretty much the same, but I would check the chicken for doneness after about 45 or 50 minutes b/c it is on top you don't want to dry it out. I will say that the dressing absorbs the soup and almost tastes like dressing and gravy. Between the two recipes I like the Creamy Baked Chicken best, but it is a little more pricey. Both are extremely easy to make. You can have the whole thing thrown together and in the oven by the time it is done preheating.