Chicken Swiss Casserole

When my friend and coworker, Kim, told me about this recipe, I admit I was very skeptical. I couldn't believe that you could bake a frozen chicken breast without thawing it first and still have a tasty and tender result. I was completely amazed when I tasted this the first time. It is absolutely tender and the sauce that this recipe makes is the most delicious sauce. 

The sauce for this dish is mostly comprised of Campbell's Cream of Chicken Soup and Chardonnay. I don't spend a lot of money on wine for cooking either. I usually buy the cheapest bottle at Walmart. I think it's about $3.00. The combination of these two ingredients along with Swiss Cheese and stuffing will leave wanting to clean your plate (and that is no exaggeration). 

The look of this dish may not be the best in the world, but it is certainly the tastiest. You will know exactly what I mean when you try it for the first time.

Chicken Swiss Casserole

2 – 6 frozen chicken breasts, boneless

4 – 12 slices Swiss cheese (2 per breast)

1 can of cream of chicken soup

1 cup of white wine (I usually just fill the soup can up with wine)

1 small bag of herbed stuffing mix

½ stick butter, melted

Place frozen chicken breasts in a baking dish.  Cover each chicken breast with two slices of Swiss cheese. Mix white wine and cream of chicken soup together.  Pour over the chicken.

Cover with the stuffing mix over the chicken.  Sprinkle with melted margarine or butter. Bake at 375 degrees for 1 hour or until chicken is tender. 

Cover with tin foil for the last 20 minutes (If the stuffing starts to burn or get dark, cover sooner).

Give this a try and I'm sure you'll love it.  Remember to comment, share and enjoy your Chicken Swiss Casserole!