- 4 skinless boneless chicken breasts
- 4 tablespoons butter, melted, plus more for casserole
- salt and freshly ground black pepper
- 6 ounces (about 8 slices) Swiss cheese
- 1 (10¾-ounce) can condensed cream of chicken soup
- ¼ cup white wine
- 1 cup herb-flavored stuffing mix, crushed
How to Make It
- 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 a little more melted butter, if desired.
- Bake for 45 minutes (might take a little longer depending on thickness of your chicken breasts). Remove from the oven and serve.
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