Lady and Sons' Chicken in Wine Sauce
Paula Deen (Food Network)
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.
Review: I knew making a Paula Deen recipe wasn't going to be healthy for you but it tasted SO good. This is a great recipe to make during the week because the prep to table time goes really fast. You just layer everything in the pan put it in the oven and you are done. I just heated up some veggies and had leftover rice. Mike liked it a lot and thought it was a lot more work then it really was to make it. I think the Swiss cheese really does add a nice flavor to the dish. This recipe is defiantly a keeper...we ate it so fast that I did not have time to take a picture of the finished dish.