Friday's recipe (8/5/11) - Easy Baked Chicken Breasts - WSMV News 4

Friday's recipe (8/5/11) - Easy Baked Chicken Breasts

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8 chicken breast halves, skinned and boned
8 (4 x 4 inch) slices Swiss cheese
1 (10 3/4 ounce) can cream of chicken soup, undiluted (in a pinch you can substitute cream of
¼ cup dry white wine
1 cup herb-seasoned stuffing mix, crushed
2-3 T butter, melted
Parsley (optional)
Arrange chicken in a lightly greased 12 x 8 x 2 inch baking dish. Top with cheese slices.
Combine soup and wine; stir well. Spoon sauce over chicken; sprinkle with stuffing mix.
Drizzle butter over curbs; bake at 350 for 45 minutes. Garnish with parsley.

Yield" 8 servings
Rice Casserole
1 (10 ounce) can undiluted onion soup (I have also used "Liptons" dried onion soup mix with
10 ounces of water)
1/3 cup butter, melted
1 can undrained mushrooms
1 (8 ounce) can undrained sliced water chestnuts
1 cup uncooked rice
Combine soup and butter; stir well. Combine water chestnuts and mushrooms, reserve liquid
from both and add enough water to equal 1 1/3 cups. Add all ingredients together and stir. Pour into a casserole dish and bake for 1 hour at 350
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