Thursday, April 2, 2009

Creamy Baked Chicken Breasts

4 boneless, skinless chx breasts

8 (4x4) slices Swiss cheese

1 can cream of chx soup

¼ c dry white wine or water

1 cup herb seasoned stuffing mix, crushed

¼ c butter melted

Preheat oven to 350. Lightly grease 9x13 inch baking dish. Arrange chx in single layer in prepared pan. Top each with cheese slice. Spoon soup and wine over chicken and sprinkle with stuffing mix. Drizzle butter over stuffing crumbs. Bake in oven for 45-55 minutes.

Shared by Jennifer Markey, Prairie Village, KS

Recipe Source: Family

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