Mommys Special Chicken (a.k.a. Chicken and Cheese Casserole)

• 1- 1/2 pound Boneless, Skinless Chicken Breasts
• 8 slices Provolone Or Swiss Cheese
• 10- 3/4 ounces, fluid Cream Of Mushroom Soup
• 1/2 cans White Cooking Wine (or A Dry White Wine), Use The Soup Can
• 1/2 bags (14 Oz. Size) Pepperidge Farm Herb Seasoned Stuffing
• 1 stick Unsalted Butter

1. 1.
2. Preheat the oven to 350 degrees F. 2.
3. Grease a 13X9 glass casserole dish.
4. 3.
5. Slice the chicken breasts to half the thickness (you are making them thinner cut them horizontally).
6. 4.
7. Place the chicken breasts into the casserole dish.
8. 5.
9. Cover the chicken with 8-10 slices of cheese (depending on how much you want).
10. It should cover the majority of the chicken.
11. 6.
12. In a medium mixing bowl, empty the contents of the cream of mushroom soup.
13. 7.
14. Using the empty soup can, pour the wine into it so that it is half-full, mix it around a little to clean out some of the soup, then pour the wine into the cream of mushroom soup.
15. Mix together.
16. 8.
17. Pour this mixture over the chicken and cheese, and spread with a spatula.
18. 9.
19. Open the bag of stuffing mix and sprinkle evenly over the entire casserole so that it is fully covered.
20. (Use about HALF of the bag...approximately 7 ounces).
21. 10.
22. Melt the entire stick of butter (in the microwave, heating for 30 seconds at a time), and pour over the stuffing mix.
23. 11.
24. Place in the oven and bake the casserole for 30 minutes.
25. 12.
26. ENJOY!!!
27. !

chicken breasts, provolone, cream of mushroom soup, white cooking wine, butter

Taken from tastykitchen.com/recipes/main-courses/mommye28099s-special-chicken-a-k-a-chicken-and-cheese-casserole/ (may not work)