Chicken Casserole w/ Cornbread Topping
Source of Recipe
from Debra at Mimi's
Recipe Introduction
When I made this according to the original recipe, the chicken was all but raw - I ended up having to cook it for over 1 1/2 hours. But the flavor was good, so I think that I'll work on this a little bit. I sliced the chicken breasts into 2-inch thick medallions and layered them in the bottom of the pan and sprinkled it with pepper and French 4 Spice. Debra said that she was surprised to find that it actually could have used some salt and I agree with her. Next time, I think that I will try cooking the chicken pieces first - either baking them covered with foil or sauteeing in a pan. It also needs something to counteract the sweetness of the cornbread. I will have to think about it.
List of Ingredients
6 Boneless, skinless chicken breasts
6 slices Swiss cheese
1 can cream of mushroom soup
1 soup can of white wine
1/2 of a 16 oz. bag of Pepperidge Farm cornbread stuffing mix
1/2 stick of butter, melted
Recipe
Preheat oven to 350 degrees.
Place the chicken breasts in a greased pan. Top each with a slice of Swiss cheese. Mix together soup and white wine and mix with the cornbread stuffing mix. Place this on top of the chicken breasts. Drizzle with the melted butter. Cover and bake for 45-60 minutes, uncovering during the last 15 minutes to brown.
Serves 6.
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