Creamy Baked Chicken Breasts
Submitted by BILLYBOY
Chicken breasts layered with Swiss cheese, cream of chicken soup, white wine, and a crunchy herb stuffing topping. A dump-and-bake dinner that feeds 8 with almost no prep.
YIELD
8 servingsPREP
10 minCOOK
45 minREADY
55 minThis is the casserole that gets passed around at church potlucks and nobody ever shares the recipe willingly.
Chicken breasts lay in a baking dish, topped with slices of Swiss cheese, then smothered in a cream of chicken and white wine sauce with a crushed herb stuffing crumble drizzled in melted butter on top.
It bakes into a bubbly, golden dish where the chicken stays juicy under all those layers of flavor.
Ten minutes of prep, one pan, and dinner for eight is handled.
Pro Tips
- Pound the chicken breasts to an even thickness so they cook through at the same rate.
- Crush the stuffing mix lightly; you want crunchy pieces, not dust.
- The white wine adds subtle flavor to the sauce, but you can swap in chicken broth if you prefer to skip the alcohol.
- Let the casserole rest for 5 minutes after baking so the sauce thickens and doesn’t run everywhere when you serve it.
Ingredients
Directions
Arrange split, skinned and boned chicken breasts in a lightly greased 13×9 inch baking dish .
Top with cheese slices.
Combine soup and wine; stir well. Spoon sauce evenly over chicken and sprinkle with crushed stuffing mix.
Drizzle butter over stuffing. If desired, sprinkle with garlic powder and parmesan cheese.
Bake at 350℉ (180℃) F for 45 to 55 minutes.
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