Stuffing Chicken

I am always trying to find ways to put a new spin on chicken. This recipe, Stuffing-Topped Chicken, is one of my favorites. I love making simple recipes where all the ingredients are combined in one dish and baked. Easy is good!

A great side dish to pair with Stuffing-Topped Chicken is Garlic Roasted Green Beans!

Enjoy!!

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Ingredients / Directions: Printable PDF

4 boneless, skinless Chicken Breast

4 Slices Muenster cheese (Swiss or Provolone are good as well)

1 can of Cream of Chicken Soup

1 1/2 cups of Pepperidge Farm Bread Crumbs, Herb Seasoning

Seasoning: Salt, Pepper, Cavender's, Cayenne

2 tablespoons of Butter

1/3 cup White Wine

Preheat oven to 350 degrees. Spray glass baking dish with cooking spray. Place chicken in the dish and season with salt, pepper, cavender's and a dash of cayenne pepper. Cover the spiced chicken with cheese slices.

Top cheese with ½ can of soup. Mix together remaining soup and white wine and add to dish. Cover with bread crumbs; dot with butter. Bake one hour.

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