Chicken and Spinach Casserole
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- 7oz pkg
- sliced swiss cheese
- boneless chicken breasts
- cans of cream of chicken soup
- 1 box
- frozen chopped spinach, thawed
- stick of butter
- pepperidge farm stuffing
- 1/2 can(s)
- dry white wine
1Prepare an 8x11 casserole dish with PAM
2Cut chicken in half long ways to make 2 small cutlets out of each breast. Line the bottom of the dish with the chicken.
3Evenly place the swiss cheese slices on top of the chicken.
Next be sure to squeeze the water out of the spinach and evenly place on top of the cheese.
4Combine the wine and soup, mix well and pour over the spinach. Top with the pepperidge farm stuffing. Pour the melted butter on top. Bake at 350 for 1 hour