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Swiss Chicken Casserole (using stuffing mix, make ahead)

Main Dishes - Chicken, Poultry
SWISS CHICKEN CASSEROLE

"This can be made the night before and covered in refrigerator."

8 boneless, skinless chicken breasts
8 thin slices Swiss cheese
8 ounce can sliced mushrooms
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/4 cup dry white wine
1 (6 ounce) box Stove Top Stuffing, chicken flavor
1 stick (1/2 cup) butter, melted

Preheat oven to 350 degrees F.

Butter a 13x9-inch pan. Lay chicken breasts on bottom of pan. Put a layer of Swiss cheese on top of chicken breasts, layer mushrooms on top of the Swiss cheese; set aside.

Combine (undiluted) soup and dry white wine. Spoon over top of casserole.

Combine dry stuffing mix (season packet and dry stuffing), sprinkle over top of casserole. Drizzle melted butter over top of stuffing.

Bake uncovered at 350 degrees F for 1 hour or until chicken is done. Do not overbake.

Makes 8 servings
MsgID: 0020275
Shared by: Judy/AZ
In reply to: ISO: night before casserole for card group
Board: Cooking Club at Recipelink.com
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