I found a recipe from this great blog. It is a keeper and I'll be making it again in the future... I even cooked the chicken and felt ok to eat it!!! Maybe I'm getting over this pregnancy induced, meat-free diet.... I hope so :)
I copied the recipe and picture straight from the blog....
SWISS STUFFING CHICKEN
4 large skinless boneless chicken breasts
6 oz. Mozzarella or Swiss cheese slices
1 can Cream of Chicken soup
1/4 cup white cooking wine
salt and pepper to taste
1 cup herb-flavored crushed up Pepperidge Farm stuffing mix
1/2 stick butter, melted
Preheat oven to 350 degrees. Place uncooked chicken in shallow buttered casserole dish. Layer cheese on top. Mix soup, wine, salt, pepper; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 1 hour.
**I would recommend skipping the salt when cooking - it was a tad on the salty side. I did use the mozzarella cheese and not swiss.
Friday Fellowship - Jenna Buettemeyer
4 hours ago