Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Breads Breakfast Cakes Candy Casseroles Casseroles_Chicken Casseroles_Vegetables Chowders Christmas Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Weight_Watchers

CHICKEN MONTEREY




Source of Recipe


*


List of Ingredients




8 boneless, skinless chicken breast halves
16 oz. fresh button mushrooms, cleaned and sliced
2 cups shredded Monerey Jack cheese
1 can Campbell's cream of chicken soup
3/4 cup dry white cooking wine
1 box chicken Stove Top Stuffing Mix
1 stick melted butter


Recipe




Layer chicken in a greased 9x13 pan. Top with mushrooms and then cheese. Mix cream of chicken soup with wine and spread on top of cheese. Sprinkle stuffing over all and drizzle with melted butter. Bake at 350 degrees for approximately 1 hour or until chicken in tender and stuffing is nicely browned.