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Ingredients
- 8 boneless chicken breasts
- 2 tablespoons butter or margarine melted
- 5 slices bread, crumbled
- 2 large eggs, lightly beaten
- 1 stalk celery, finely chopped
- 1 small onion, finely chopped
- 1 (14.5 ounce) can condensed chicken broth, undiluted
- 1 (8 oz.) package cornbread stuffing mix
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 1 (10 3.4 ounce) can cream of celery soup undiluted
- 1 cup dry white wine
- 1/2 teaspoon dried basil
- 4 fresh mushrooms, sliced
- 8 sliced Swiss cheese
- 1/4 cup Parmesan cheese
Preparation
Step 1
Brown chicken in butter in a skillet over medium heat. Drain, set aside.
Combine bread and next 5 ingredients, spoon evenly into 8 grease 2 cup baking dishes. Arrange artichoke quarters evenly over dressing mixture in each dish, top evenly with chicken. Combine soup, wine, and basil, pour evenly over chicken. Top evenly with mushroom slices.
Cover and bake at 350 degrees for 40 minutes. Cut each Swiss cheese slice into 4 strips. Uncover dishes, and arrange cheese strips evenly over casseroles, sprinkle evenly with Parmesan cheese. Bake uncovered, 10 additional minutes.