I'm glad I did - this stuff is good! I may have sort of kind of misread the recipe and used a whole package of Stove Top and not just a cup... whoops.
I also followed her additions of mushrooms and spinach. Mmmm. I did, however, use mozzarella instead of Swiss.
- 4 boneless skinless chicken breasts
- 4 slices Swiss cheese
- 1 (10 3/4 ounce) can cream of chicken soup
- 1/4 cup dry white wine
- 1 cup herb seasoned stuffing mix
- 1/4 cup butter, melted (I used cooking spray)
Arrange chicken in a lightly greased 13x9 inch baking dish. Top chicken with Swiss cheese. Combine soup and wine and stir until well mixed and spoon soup mixture evenly over chicken. Sprinkle with crumbled stuffing mix and drizzle melted butter over crumbs. Bake at 325° for one hour.