Creamy Swiss Chicken Breasts
photo by Christina Sue
- Ready In:
- Arrange chicken in a 13x9x2 inch baking dish that has been lightly sprayed with Pam.
- Top with swiss cheese slices.
- Combine soup and wine, stirring well.
- Spoon sauce evenly over breasts.
- Sprinkle generously with stuffing mix.
- Drizzle melted margarine over crumbs.
- Bake at 350 for 45-55 minutes.
- Serves 6.
Questions & Replies
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There are many versions of this recipe, but this is the one I use. This is my absolute favorite chicken dish and I go back to it over and over and over. You can make it in a crockpot or in a conventional oven. Either way, I love it. I always tend to add more stuffing on top (my favorite part)and I add canned mushrooms on top of the chicken before I put the cheese on. —
This is a very easy and tasty. I used almost the whole package of Stove Top stuffing mix and next time will probably use the whole thing. Also, you didn't state if the dish needed to be covered while baking but I covered mine. Thanks for a great recipe that I'm sure we will be having again becuase it's so easy and fast to throw together.
Easy to prepare and DH loves this dish! I made the full recipe but divided it up into three smaller casserole dishes (ate one and froze two) for just the two of us. I used a full box of generic Stovetop-like stuffing mix but only HALF the butter (one cube). Baked the first half covered with foil, then uncovered it for the remainder of the time (based on a similar recipe a friend had give me years ago). Deelish! Thanks.
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