Although it’s the middle of grilling season, I ran out of propane and found myself in need of a Plan B. I had chicken thawed, so I shuffled through my recipe box and “chicken bake” caught my eye. I received this recipe from my one of my best friend’s mother at my bridal shower a few years ago. Growing up, I would love eating over at my friend’s house because her mom made some of the BEST meals. This recipe surely did not disappoint.
Ingredients
Method
- Preheat oven to 350°F.
- Pound chicken breasts to even thickness.
- Grease a small baking dish (I used an 8 x 8 pan).
- In a small bowl, mix together the soup and wine until smooth.
- Layer the ingredients in the pan. Start with laying the chicken on the bottom and top with slices of Swiss cheese. Then pour the soup/wine mixture evenly over top. Sprinkle the stuffing mix over that and bake for 35-45 minutes, depending on the size of your chicken.
- Serve as is or over egg noodles.
Notes
Any kind of wine adds the perfect flavor. Use your favorite drinking wine!
If you don’t have herb stuffing mix, croutons are a great substitute.
This recipe can be doubled – just use a larger pan like a 9 x 13.
