I haven't been taking much time to blog lately, so I'm going to have lots of catching up to do when I get back into the swing of things, but I figured that I could at least take time to cut and paste this wonderful recipe that I tried out last night. I found it on another blog, and just thought that it sounded good...it was! :)
Don't know what to make for dinner?
Gotcha covered!
Swiss Chicken
4 large skinless boneless chicken breasts
6 oz. Mozzarella or Swiss cheese slices (I did Mozzarella...but will also try it with Swiss!)
1 can Cream of Chicken soup
1/4 cup white cooking wine
salt and pepper to taste
1 cup herb-flavored crushed up Pepperidge Farm stuffing mix
1/2 stick butter, melted
Preheat oven to 350 degrees. Place uncooked chicken in shallow buttered casserole dish. Layer cheese on top. Mix soup, wine, salt, pepper; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 1 hour.
4 large skinless boneless chicken breasts
6 oz. Mozzarella or Swiss cheese slices (I did Mozzarella...but will also try it with Swiss!)
1 can Cream of Chicken soup
1/4 cup white cooking wine
salt and pepper to taste
1 cup herb-flavored crushed up Pepperidge Farm stuffing mix
1/2 stick butter, melted
Preheat oven to 350 degrees. Place uncooked chicken in shallow buttered casserole dish. Layer cheese on top. Mix soup, wine, salt, pepper; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 1 hour.
It's a keeper!
Writing the Waves,
Christi
1 comments:
sounds yummy
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