ethel's chicken

Name: Ethel's Chicken
Prep time: 15 min
Cook time: 1 h
Yield: 4
Cuisine: American
Ingredients: 4 - skinless, boneless chicken breasts; 4 slice(s) monterey jack cheese; 1 1/2 can(s) cream of chicken soup (10 3/4-oz can); 6 tablespoon(s) white wine; 3/4 cup(s) mushrooms, sauteed; 2 cup(s) stuffing mix (we use peppridge farm); 2 tablespoon(s) butter, melted

(7 RATINGS)

20 Pinches 4 Photos

Vicki Butts (lazyme)

Grapeview, WA

Updated on Dec 4, 2015

My husband's Aunt Ethel gave me this recipe. We loved it and had it often. Every time I have it, I think of her. She was such a fun lady and lived to be 100.

Rate

prep time 15 Min

cook time 1 Hr

method Bake

yield 4 serving(s)

Ingredients

4 - skinless, boneless chicken breasts
4 slices monterey jack cheese
1 1/2 cans cream of chicken soup (10 3/4-oz can)
6 tablespoons white wine
3/4 cup mushrooms, sauteed
2 cups stuffing mix (we use peppridge farm)
2 tablespoons butter, melted

How To Make ethel's chicken

Step 1

Place chicken in flat casserole. Top with cheese. Combine soup and wine. Add mushrooms.

Step 2

Pour over chicken and cheese.
Step 3

Sprinkle stuffing mix evenly over all. Drizzle melted butter over top.
Step 4

Bake at 350ºF uncovered for 45 minutes to 1 hour.
Step 5

Crock Pot: Spray crock pot with cooking spray. Arrange chicken in bottom of crock pot. Top with cheese, layering cheese if necessary. Combine soup and wine. Pour over cheese. Sprinkle with stuffing mix. Drizzle with melted butter. Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 6 hours.
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