Chicken Stuff
Yield
4 servingsPrep
20 minCook
45 minReady
65 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
chicken
cut in strips or, boneless brests |
|
| 4 | slices |
swiss cheese
to cover chicken breasts |
|
| 1 | can |
soup, cream of celery
low salt |
|
| 1 | can |
cream of mushroom soup
low salt |
|
| 1 | package |
stuffing mix
|
|
| 1 | cup |
wine
rose or blush |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
chicken
cut in strips or, boneless brests |
|
| 4 | slices |
swiss cheese
to cover chicken breasts |
|
| 1 | can |
soup, cream of celery
low salt |
|
| 1 | can |
cream of mushroom soup
low salt |
|
| 1 | package |
stuffing mix
|
|
| 237 | ml |
wine
rose or blush |
*
|
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.
