Creamy Stuffing Chicken Bake
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- large, skinless, boneless chicken breasts, cut in half lengthwise (or 4 small)
- 8 slice
- swiss cheese
- 1 can(s)
- cream of chicken soup, 10.5 oz.
- 1/4 c
- white cooking wine (or broth)
- 1 c
- stuffing mix
- 1/2 stick
- butter, melted
1Place chicken breasts in baking dish; top with cheese slices.
2In a small bowl mix together soup and wine; spread over chicken.
3Sprinkle stuffing mix over top; drizzle with melted butter.
4Bake at 350 for 1 hour.
5Serve with stuffing; spoon sauce over stuffing if desired.