Description
This is the same recipe that we’ve been cooking for years, but from the original source. Contributed to the HFRA Cookbook by Stella and Charlie Goodroe, Rio Grande - Albuquerque
Ingredients
- 4 whole chicken breasts (approx. 4 lbs.)
- 4 slices process or natural Swiss cheese
- 1 can cream of chicken soup (undiluted)
- 1/4 cup dry white wine or water
- 2 cups seasoned stuffing mix
- 1/3 cup melted butter
Method
- Preheat your oven to 350 degrees.
- Split the chicken breasts and remove the skin and bones if desired. Arrange them in a shallow 2 to 3 qt. baking dish.
- Place one slice of cheese on each piece of chicken.
- In a separate bowl, stir together the cream of chicken soup and the dry white wine or water. Spoon this mixture over the chicken.
- Coarsely crush the seasoned stuffing mix and sprinkle it over the top of the chicken.
- Evenly drizzle the melted butter over the top of the dish.