Years ago I worked with a man who would come to the office everyday boasting of the great dish his lady friend made for him the night before. So, I asked him if Lilly would be so kind as to share this recipe, as it was Bill’s favorite Well let me say, this didn’t disappoint anyone at our dinner table. The chicken breasts are nestled in a creamy sauce and covered with stuffing, so they stay nice and moist. I use herb stuffing croutons, but go with whatever your family enjoys. I want to mention that now that there are just the 2 of us, I use only 1 large chicken breast, cut into 2 pieces, I cover each breast with a slice of swiss cheese but I do not alter the amount of the other ingredients.
Best Chicken Breasts & Stuffing Bake
Course: UncategorizedServings
4
servingsIngredients
2 pounds boneless chicken breasts
8 slices Swiss cheese (or enough slices to cover each breast)
1 can cream of chicken soup
1/3 cup sherry
2 cups crushed stuffing mix
1 stick butter, melted
Directions
- Preheat oven to 350 degrees.
- Arrange chicken breasts in an 11×7 inch baking dish.
- Top each breast with a slice of Swiss cheese.
- In a small bowl, mix the soup and the sherry.
- Spoon the soup mixture over the cheese.
- Sprinkle the stuffing mix on top of the soup mixture.
- Drizzle the melted butter evenly over the stuffing mix.
- Lightly cover with foil and bake for 30 minutes.
- Remove foil and bake for another 25 minutes.
- 10. Remove from oven and let stand for 5 minutes before serving.
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