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Sunday, July 17, 2011

Company Chicken Casserole

This recipe can be put together ahead of time and then popped in the oven when ready. My mother and I have been making this for over 30 years.  All you need is a tossed salad and croissants and you are ready to go!!

 Creamy Chicken and Rice Casserole

6-8 chicken breasts...based on size (you will be using a 13 x 9) pyrex dish
2 cans cream of chicken soup
1/2 soup can of white wine
6-8 slices of aged swiss cheese (enough to cover the entire pyrex dish)
1 stick butter
1 small package of the Original Pepperidge Farm Stuffing

Preheat oven to 350 degrees.  Spray 13 x 9 pyrex dish with nonstick cooking spray.  Place chicken breasts in the dish (should be covered with chicken). Place aged swiss cheese over entire dish to cover.  In a bowl mix soup mix and wine. Pour over the cheese.  Melt butter and mix in a bowl with the stuffing.  Pour into the dish to ensure the chicken is covered.  Place aluminum foil over the top.  Bake for 45 minutes.  Remove foil and bake another 15 minutes to brown the stuffing.

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