Recipe(tried): Chicken With Wine and Mushroom Sauce
MenusChicken With Wine & Mushroom Sauce
8 boneless, skinless chicken breast fillets
Thin-sliced Swiss cheese
2 or 3 cloves garlic, minced
Pepper to taste
2 cans Campbell's Cream of Chicken & Herbs soup
1/2 c. white wine
sliced mushrooms (about a cup or more - your choice)
Stuffing Mix (your favorite kind)
Place chicken in a 9x13 pan. Top each piece with a slice of the swiss cheese (I use Alpine Lace). Sprinkle with the garlic, mushrooms, & pepper.
In another bowl, mix soup & wine together. Spread over chicken. Sprinkle a layer of the dry stuffing mix over the top (amount is up to you)
Bake at 350 for 45 minutes to an hour, until bubbling all over. Serve with garlic mashed potatoes, or wild rice, and salad.
(I cut this recipe in half for just DH and myself and use a shallow Corning baking dish, and I use the Tyson Frozen Chicken Breast Fillets purchased at Sam's Club - I thaw them first, they're perfect for this dish)
8 boneless, skinless chicken breast fillets
Thin-sliced Swiss cheese
2 or 3 cloves garlic, minced
Pepper to taste
2 cans Campbell's Cream of Chicken & Herbs soup
1/2 c. white wine
sliced mushrooms (about a cup or more - your choice)
Stuffing Mix (your favorite kind)
Place chicken in a 9x13 pan. Top each piece with a slice of the swiss cheese (I use Alpine Lace). Sprinkle with the garlic, mushrooms, & pepper.
In another bowl, mix soup & wine together. Spread over chicken. Sprinkle a layer of the dry stuffing mix over the top (amount is up to you)
Bake at 350 for 45 minutes to an hour, until bubbling all over. Serve with garlic mashed potatoes, or wild rice, and salad.
(I cut this recipe in half for just DH and myself and use a shallow Corning baking dish, and I use the Tyson Frozen Chicken Breast Fillets purchased at Sam's Club - I thaw them first, they're perfect for this dish)
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