From a really old Southern Living cookbook. Recipe can be easily increased, just use a bigger pan to bake. First time we made this, I told DH this was good enough for company as it tastes like something that took a good bit of time to make even though it's not the prettiest dish around.
4 chicken thighs or 2 large breasts cut in half
Salt and pepper
4 (4x4 inch) slices Swiss cheese
1 can cream of mushroom soup
1/2 cup dry white wine (or stock or a half-n-half mixture)
1 cup crushed herb-seasoned stuffing mix
3-4 tablespoons butter, melted
Pour about 1 Tbsp butter in bottom of 8x8 or 9x9 pan and smear to cover bottom. Arrange chicken, salt and pepper to taste, top with cheese slices. Combine soup mix and wine, stir well. Pour over chicken. Top with stuffing mix. Drizzle with remaining butter. Bake at 350 for 45 minutes. Serves 4 or 2 if big eaters.
Serve with noodles or rice, and a green salad or vegetable.
4 chicken thighs or 2 large breasts cut in half
Salt and pepper
4 (4x4 inch) slices Swiss cheese
1 can cream of mushroom soup
1/2 cup dry white wine (or stock or a half-n-half mixture)
1 cup crushed herb-seasoned stuffing mix
3-4 tablespoons butter, melted
Pour about 1 Tbsp butter in bottom of 8x8 or 9x9 pan and smear to cover bottom. Arrange chicken, salt and pepper to taste, top with cheese slices. Combine soup mix and wine, stir well. Pour over chicken. Top with stuffing mix. Drizzle with remaining butter. Bake at 350 for 45 minutes. Serves 4 or 2 if big eaters.
Serve with noodles or rice, and a green salad or vegetable.