I almost didn't even care, though, when I made Paula Deen's Lady and Sons' Chicken in Wine Sauce (which I found on Mia Cucina). Now that there are two little kiddies running around my house these days (okay, one running and one rolling), I more than ever need dinners that require as little face time in the kitchen as possible.
So while this may not be the healthiest dinner (hello, it's Paula Deen!), it was easy and delicious. In fact, with a little tweaking, I would absolutely entertain with this recipe.
The only flaw is my own; I either used too much stuffing or didn't bake it long enough, but that's an easy fix.
Please excuse the poor picture quality. Dinner time + casseroles = icky photos. I actually like to photograph a lot of my meals the next day when there's natural light, but this was so good that there were no leftovers. Maybe next time...
- 4 large skinless boneless chicken breasts
- 4 tablespoons butter, melted, plus more for casserole
- Kosher salt and freshly ground black pepper
- 6 ounces (about 8 slices) Swiss cheese
- 1 (10 3/4-ounce) can condensed cream of chicken soup
- 1/4 cup white wine
- 1 cup herb-flavored stuffing mix, crushed
Preheat the oven to 350 degrees F.
Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top.
In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter.* Bake for 45 minutes. Remove from the oven and serve.
*Cook's Note: If desired use more butter.