Vicki Butts (lazyme)
4skinless, boneless chicken breasts
4 slicemonterey jack cheese
1 1/2 can(s)cream of chicken soup (10 3/4-oz can)
6 Tbspwhite wine
3/4 cmushrooms, sauteed
2 cstuffing mix (we use peppridge farm)
2 Tbspbutter, melted
How to Make Ethel's Chicken
- Place chicken in flat casserole. Top with cheese.
Combine soup and wine. Add mushrooms.
- Pour over chicken and cheese.
- Sprinkle stuffing mix evenly over all. Drizzle melted butter over top.
- Bake at 350ºF uncovered for 45 minutes to 1 hour.
- 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.