Swiss Chicken

Serves 6

6 boneless, skinless chicken breast halves
6 slices Swiss cheese
1 10-ounce can cream of mushroom soup
1 cup white wine
2 cups seasoned dry stuffing mix
3/4 stick butter, melted
Cooking spray

1. Preheat over to 350°.
2. Spray 9x13-inch baking dish with cooking spray
3. Place chicken breasts in the prepared dish and cover each cutlet with a slice of cheese. Set aside.
4. In a bowl, stir together the soup and wine until combines. Pour mixture evenly over chicken.
5. Sprinkle stuffing mix and melted butter over dish.
6. Bake, uncovered, for one hour.

Served with green beans.

Results: I'm not a big casserole fan, but this one is really good. This dish is so easy to prepare, with no chopping or pre-cooking required. Love that! It also freezes well (just thaw before cooking), so make an extra for the freezer. Henry ate all of his, Steven wouldn't touch the chicken (but did eat all of his green beans, which was surprising.) A definite keeper.