Servings: 0
Ingredients
Creamy Baked Chicken
- 4 Chicken breasts, boneless and skinless
- 1 can Cream of mushroom soup
- 1/4 cup White Wine
- 10-12 slices Swiss Cheese
- 1 cup Herb Stuffing Mix
- 1/4 cup Butter
Frecnh Onion Rice
- 1 cup White Rice, uncooked
- 1 10 oz. jar Mushrooms, sliced
- 1 8 oz can Water Chestnuts, diced
- 1/2 cup Butter
- 1 can French Onion Soup
Instructions
Creamy Baked Chicken
- Arrange chicken breasts in a baking dish and season with salt and pepper.
- Cover the chicken with slices of Swiss cheese (the original recipe says two slices per breast but I did 3 because I love cheese)
- In a bowl stir together the cream of chicken soup and white wine. Pour this mixture over the cheese covered chicken.
- Take the cup of herb stuffing mix and sprinkle over the top. Drizzle with melted butter.
- Bake at 350°F for 45 minutes
French Onion Rice
- Melt butter and mix in a bowl with the French onion soup.
- Drain mushrooms and water chestnuts reserving the liquid (I drain them into a large measuring cup). Add enough water to that drained liquid to make 1 1/2 cups of liquid.
- Add mushrooms, water chestnuts, liquid and rice to the French onion soup + butter mixture. Stir all together.
- Pour in a baking dish and bake 350°F for 1 hour.