CREAMY BAKED CHICKEN BREASTS

By PSchultz

Ingredients

• 4 lbs chicken breasts
• Swiss or Cheddar cheese (slices or grated)
• 1 can Cream of Chicken Soup
• 1/4 cup dry white wine or water
• 2 cups Pepperidge stuffing mix
• 1/4 cup butter

Preparation

Step 1

Split 4 whole breasts (about 4 pounds). Skin and bone if desired. Grease a 2 to 3 quart casserole and arrange chicken in it. Place a slice of Cheddar or Swiss cheese (about 1 ounce each) on each piece. Stir together 1 can of condensed Cream of Chicken soup, undiluted and ¼ cup dry wine or water. Spoon evenly over chicken. Coarsely crush 2 cups seasoned Pepperidge stuffing mix and crumble evenly over the top. Drizzle with ¼ cup melted butter. Bake uncovered at 350 degrees for 50 to 55 minutes or until the thickest part of the breast is tender when pierced.

Great served with wild rice, salad, bread.