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    Lady and Sons' Chicken in Wine Sauce


    Source of Recipe


    Recipe courtesy Paula Deen
    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

    Directions
    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.

    *Cook's Note: If desired use more butter.


 

 

 

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