Chicken A La Dee Dee

• 2 lb. boneless, skinless chicken breasts, cut into thirds (if frozen, thaw and pat dry)
• 8-oz. pkg. deli, thin-sliced swiss cheese
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1/3 c. white wine
• 4 Tbsp. milk
• 1/3 c. butter, melted
• 1 1/2 c. Pepperidge Farm Herb Stuffing mix
• Cavender's seasoning to taste
• 1 1/2 - 2 c. cooked rice

1. Spray casserole (the size pan a little smaller than 9 x 12) with Pam.
2. Spread rice in bottom of pan.
3. Place chicken in a single layer on top of rice and season lightly with Cavender's. Put cheese on top of chicken; set aside.
4. Mix soups, wine and milk in a small bowl.
5. Pour over chicken mixture.
6. Sprinkle stuffing mix on top and drizzle with melted butter.
7. Bake uncovered 40 minutes at 350 degreees.
8. After removing from oven, let sit about 15 minutes before serving.

chicken breasts, deli, cream of chicken soup, cream of mushroom soup, white wine, milk, butter, stuffing mix, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54306 (may not work)