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Chicken and Stuffing Casserole

By enigmused

Added January 23, 2007 | Recipe #207291

Categories: Casseroles Main dish Chicken breast

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Total Time:

Prep Time:

Cook Time:

1 hrs 10 mins

10 mins

1 hrs

enigmused's Note:

the church I went to as a kid was full of moms who loved to cook hearty, midwestern meals that didn't give a thought to carb content. thank god there was a church cookbook that I was able to take with me when I migrated to the east coast. this was one of my favorite recipes growing up -- it would make Atkins blush like a little girl.

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Ingredients:

Servings:

Units: US | Metric

907.18 g boneless skinless chicken breasts (about 4)
4-5 slice swiss cheese (I like to have a little more on hand though since I love to use extra cheese)
297.66 g can cream of chicken soup
118.29 ml white wine
113.39 g jar pimiento, chopped
177.44 ml of melted unsalted butter
591.47 ml Pepperidge Farm Herb Stuffing

Directions:

1

Preheat oven to 350.
2

Place chicken in greased 9' sq. inch baking dish; sprinkle lightly with salt and pepper.
3

Cover well with Swiss cheese.
4

Combine soup, wine, and pimiento. Pour over chicken and cheese.
5

Mix melted margarine with stuffing mix and sprinkle over top. Bake, covered, for 1 hour at 350°F.