This recipe has been in my family for years and has been made over and over again. My aunt and mom used to make it for family gatherings and it was always a crowd pleaser. Last summer I made it at the beach to serve eight adults and eleven kids. Definitely a continued hit! The best part is that this meal is so easy to put together and it’s super delicious!
Don’t let the photo fool you. It’s better than it looks!
Mimi’s Chicken and White Wine Casserole (Serves 4-6)
4 boneless/skinless chicken breasts (cut in half)
6 slices swiss cheese
1 cup white wine or chicken broth
1 stick of melted butter
2 cans cream of chicken soup
2 cups Pepperidge Farm Herb Seasoned Stuffing Mix (not cubes)
Preheat oven to 350 degrees. Place chicken in a greased 9×13 pan and sprinkle with salt and pepper. Top with cheese.
Thin soup with wine/broth and pour over chicken.
Mix stuffing with melted butter and sprinkle over the top.
Bake uncovered for 1 – 1 1/2 hours (depending on oven) until bubbling. Cover casserole with aluminum foil if the topping is getting too brown.
Serve over rice with your veggie of choice.
Note: I cut the chicken breasts in half because the topping and gravy make the portion size seem larger and are more filling than a normal piece of chicken.
Takeaway tip: When making for a crowd, purchase disposable 9×13 pans from the dollar store for easy cleanup.