Chicken Chardonnay

4 boneless, skinless chicken breasts

2 cans cream of mushroom soup

½ cup Chardonnay

4 slices Swiss cheese

1 cup Pepperidge Farm Herb Seasoned Stuffing Mix

¼ cup melted butter

Preheat oven to 350ºF.

Rinse chicken breasts and pat dry.  Arrange in 9” x 9” square baking pan. Top each breast with a slice of Swiss cheese.

In a medium bowl, whisk together mushroom soup and wine. Pour sauce over breasts and cheese.  Top with stuffing mix and drizzle butter over all.  Bake, uncovered for 1 hour.


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