Easy Company Chicken
- Ready In:
4-6 breast halves
- 4 -6 boneless skinless chicken breast halves, uncooked
- 4 -6 slices swiss cheese
- 1 (10 3/4 ounce) can cream of celery soup, undiluted
- 1⁄3 cup water or 1/3 cup dry white wine
- 2 cups herb stuffing mix
- 1⁄3 cup butter, melted
- Preheat over to 350. Place chicken breasts in a greased baking dish. Cover each breast with a slice of cheese. Mix together water/wine with soup, pour over the top of chicken. Top with unprepared stuffing mix, you can use more or less to your liking. Drizzle butter over stuffing. Bake uncovered for 50-60 minutes.
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This recipe has been a family favorite for years! I found it in The Red Valpo Guild Cookbook—in the “Cooking for a Crowd” section. It was probably published in the 1950’s. Of course Callicalcal’s portions are more suitable for family use. I use Cream of Chicken Soup and Pepperidge Farm Herb Seasoned Classic Stuffing. When cooking thighs, cooking time is reduced to 30 -35 minutes.