Prep 10 mins
Cook 1 hr 30 mins
The "secret" to this tasty chicken and stuffing casserole is in the white wine! My mother-in-law gave me this recipe and it's a perfect make-ahead company dinner. My husband loves it with mashed potatoes and peas. Enjoy! Edited to add: I agree with reviewers who mentioned this dish was too salty so I took out the salt but kept the ground black pepper. :o)
- Preheat oven to 300 degrees.
- Rub chicken with pepper.
- Place chicken in 9X13 baking dish.
- Top chicken with cheese slices.
- Thin the soup with wine, mixing until smooth, and pour over chicken.
- Mix stuffing with melted butter and sprinkle over top of chicken.
- Bake, UNCOVERED, for 1 1/2 hours.
I made this exactly as directed ( maybe a tad more wine) and it came out delish! In general, I am not fond of cream soup recipes but I needed something in a hurry. My only complaint is that it was too salty (I did leave out the added salt also).o wished there would have been more stuffing .. Anyway, thanks for this great recipe-I am going to try it again with more stuffing , unsalted butter and a bit less soup.
This was really good! I used only 4 chicken breast and a slice of cheese for each. I used cream of mushroom soup and 1/4 cup of wine but kept the butter and stuffing the same! Thanks forthe keeper!!
This turned out really well for us, but we did add a second can of chichen soup and more wine. We were a little short on the wine needed for 2 cans of soup, so we added a little water to make up the difference, and I'm glad we did, because the wine flavor was quite strong. We used a small box of stove top stuffing, and cut the chicken breasts into smaller thinner portions to speed up cooking and make serving easier. Leftovers were great mixed with some of our home-frozen corn. Made for Fall 08 PAC.