Sunday, August 27, 2006

Warner Chicken

Our good friends, Erin and Andy, gave us this recipe for our wedding cookbook. The original name is Chicken N Stuff, but I've renamed it Warner Chicken in honor of them.

This dish is rich and flavorful and SO easy to make! I love that I always have all of the ingredients on hand so this will be a great last minute meal in our house.

1 pound boneless skinless chicken breast
4-6 slices swiss cheese
1 can cream of chicken soup
1/2 cup white wine
2 cups pepperidge farm herb stuffing mix
1/2 cup butter, melted

Place uncooked chicken in casserole dish. Place cheese slices over each piece of chicken. Dilute soup with wine; heat soup 30 seconds in the microwave. Pour over chicken. Sprinkle stuffing all over; drizzle butter over the stuffing. Bake at 325 degrees for 1 hour.


Blogger Badger said...


9:59 AM

Anonymous Mrs50% from the Nest said...

I'm sooo trying this RIGHT NOW!

6:30 PM

Blogger jfire28 said...

I used 4-breasts of chix, or 2-whole pieces. Followed the recipe exactly & ended having to bump up the oven tempt to 350 & bake for additional hour covered, in order to get the chicken to cook throughly. Unfortunately, with the increase of temp, the cheese really didn't stay on the chix & kinda made a melted mess with the breadcrumbs. Also, I subbed chix broth for the white wine (didn't have any, & though red or cran-raspberry mead would mess with the cheese flavors). Next time I prepare this, I think I'll only use half a can of condensed soup & up the amount of breadcrumbs, as the chix also releases juices when cooking.

Also, you might want to add to season the chix with salt & pepper before topping with cheese, otherwise the dish might come out bland.

8:51 AM


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