Ethel's Chicken

Vicki Butts (lazyme)


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.


★★★★★ 4 votes

15 Min
1 Hr


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skinless, boneless chicken breasts
4 slice
monterey jack cheese
1 1/2 can(s)
cream of chicken soup (10 3/4-oz can)
6 Tbsp
white wine
3/4 c
mushrooms, sauteed
2 c
stuffing mix (we use peppridge farm)
2 Tbsp
butter, melted

How to Make Ethel's Chicken


  • 1Place chicken in flat casserole. Top with cheese.

    Combine soup and wine. Add mushrooms.
  • 2Pour over chicken and cheese.
  • 3Sprinkle stuffing mix evenly over all. Drizzle melted butter over top.
  • 4Bake at 350ºF uncovered for 45 minutes to 1 hour.
  • 5Crock 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.

Printable Recipe Card

About Ethel's Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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