Baked Swiss Chicken with White Wine is a delicious family favorite—creamy white wine sauce and slightly crunchy stuffing mix are the perfect complement to gooey Swiss cheese over chicken breasts.
1cupdry stuffing mix, like Pepperidge Farm Herb Seasoned Stuffing
¼cupmelted butter
Instructions
Place 2 pounds boneless chicken breasts in a single layer in a baking dish.
Cover each breast with one of 6 slices Swiss cheese.
Mix 10.5 ounces condensed cream of chicken soup and ¼ cup white cooking wine; pour over chicken.
Cover with 1 cup dry stuffing mix.
Drizzle ¼ cup melted butter over stuffing.
Bake 40-45 minutes at 350°F.
Notes
Tip: For even cooking, try using thin chicken breast cutlets. You can purchase chicken this way or do it yourself at home by placing each piece of chicken between two sheets of plastic wrap and pounding it until thin, even thickness with the side of a meat mallet.Freezing: Swiss Chicken can be partially prepared and frozen for up to 6 months. Prepare up to the point of covering with sauce. Freeze and label as:"Swiss Chicken, <date frozen> - Thaw overnight in refrigerator. Top with 1 cup stuffing mix and ¼ cup melted butter. Bake 40-45 minutes at 350ºF."