Friday, September 16, 2011

swiss chicken casserole

from stacey wallace

Sssooo easy, but takes 50 min to cook. You need a pyrex dish. Spray it w/ Pam. Lay 1 lb chix breasts in pan. I cut mine in cubes. Top with Swiss cheese slices -about 6-8 slices (I sometimes use provolone). Mix 1/4 cup white wine w/ 1 can of cream of chix soup. (sometimes I use 1/4 c of milk or chix broth depending on what i have. Also cream of mushroom is a good alternative.) pour mixture over cheese slices. Top w/ one box of herb stuffing mix (or 2 cups). Cut up 1/4 cup butter pats and lay on stuffing.
Bake at 350 for 45-50 min.
You can make the day before and have it ready to bake. Pretty sure you can freeze it too but I've never done that.

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