ChicInWineSauce_12Mar13_007ef100      This dish smelled so good as it was baking in the oven.  It was like the aromas of Thanksgiving day filled the air.  I'm sure this had mostly to do with the stuffing portion of the recipe.  But regardless, when it was ready the tastiness of the dish did not let us down.  Thank you Pat White for share this recipe with Tim and me.  I will certainly make this meal again.  

Chicken in Wine Sauce (P. White)

Ingredients

4 Large boneless chicken breasts, 4 Tbsp butter (melted plus more of casserole), salt and pepper to taste, 8 slices of Swiss Cheese, 1 can Cream of Chicken soup, 1/4 cup white wine (or chicken broth or stock), 1 cup herb- flavored stuffing mix (crushed)

Instructions

Preheat oven to 350*

1. Add the chicken to shallow buttered casserole and season with salt and better to taste

2. Layer the swiss cheese slices on top

3. In a medium bowl mix cream of chicken soup and wine (I actually used the chicken broth this time around)

4. Pour mixture over chicken and cheese

5. Sprinkle stuffing mix on top and drizzle with melted butter

6. Bake for 45 minutes.

Enjoy!

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