Recipe by jean1
This dish is quick, can be made the night before, and comes out great every time. The stuffing gives it a nice crunchy taste.
Top Review by Cynthia Kocsis-Anzalone
I have been making this recipe for years but the way I do it slightly different. I brown my chicken breasts first and add them to the baking dish. I then add a slice of swiss cheese on each breast. I then mix one can of chicken soup with one can of white wine in a bowl and then pour over the chicken. I then place the dry stuffing over the chicken and pack it down some. I place tin foil over the dish so the croutons gets the moisture from the soup mixture. I cook the dish 45 minutes. I remove the tin foil, put back in the oven so the croutons will brown up some. Its crunchy, creamy and so delish.
- 4 boneless chicken breasts
- 2 (581.16 g) can cream of chicken soup
- 283.49 g water
- 4 slice swiss cheese
- 170.09 g box seasoned stuffing mix (I use StoveTop)