From one of my FAVORITE cookbooks Hollyhocks & Radishes
Serves 6-8
Prepare 10 minutes
Bake 35-50 minutes
4 whole chicken breasts skinned & split (bone in or out)
6 oz Jarlsberg, Amish or jack cheese, sliced
1 medium zucchini, thinly sliced*
1 can cream of mushroom soup
1/4 cup dry white wine
Salt & pepper (optional)
Garlic powder (optional)
1 8 oz package (2 cups) Pepperidge Farm herbed stuffing mix (not the cubes)
3 Tablespoons melted butter
1. Prehead oven to 350. Butter a shallow 9X13 baking dish. Arrange chicken breasts in dish. top with cheese slices, then zucchini.
2. Combine soup & wine. Pour over zucchini. If you'd like sprinkle lightly with salt, pepper and garlic powder. Top with stuffing mix, then drizzle with butter.
3. Bake, uncovered, for 35 minutes for boned chicken, up to 50 minutes for bone-in. Chicken should be cooked through and the casserole bubbling.
*As a substitute for zucchini, try 1 to 1 1/2 cups of small florets of broccoli cooked barely tender.
This is very tasty...nice flavor, super easy to make. I used Provolone slices this time as that's what I had on hand & it was delicious! I will make a note in my cookbook!
ReplyDelete