Chicken Stuff
Submitted by sam_b
Chicken breasts layered with Swiss cheese and stuffing mix, then drenched in a creamy wine sauce made from mushroom and celery soups. Minimal prep, maximum comfort in under an hour.
YIELD
4 servingsPREP
20 minCOOK
45 minREADY
65 minSometimes dinner doesn’t need to be fancy. It just needs to be good, fast, and make people happy.
Chicken breasts get topped with slices of Swiss cheese, blanketed in herbed stuffing mix, and soaked with a creamy sauce of mushroom and celery soups blended with rosé wine.
Everything bakes together until the stuffing crisps on top and the cheese melts into the chicken underneath.
Variations
- Layer a slice of ham between the chicken and cheese for a cordon bleu twist
- Add broccoli florets on top of the stuffing halfway through baking for a complete one-dish meal
Kitchen Tips
- Use low-salt soups to control the seasoning since the stuffing mix adds its own salt
- Rosé or blush wine keeps the sauce light; a dry white works too
- Serve alongside a simple Caesar salad for a balanced plate
Ingredients
Directions
Preheat oven to 375, if glass pan is used 350.
Mix soup and wine together.
Place chicken breasts in pan, if chicken strips are used form to the size of breast.
If desired a slice of ham can be placed on the chicken.
Place cheese over the chicken breast.
Cover all with stuffing mix.
Pour soup mixture over all to moisten stuffing.
Cover and bake for 35 to 45 min.
Serve with a Caesar Salad.
VARIATION: After Cooking for 20 minutes remove from oven and place Broccolli flourettes over Stuffing.
Cover and replace in oven to finish.
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