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If made ahead of time, spread stuffing and drizzle margarine when ready to bake.
2-3 skinless chicken breasts, cut in half
8 ounces fresh mushrooms
Swiss cheese slices (one per piece of chicken)
1 can (10-1/2 ounces) cream of chicken soup
1/4 cup white wine (lemon juice can be substituted)
2 cups Pepperidge Farm herb stuffing mix (crushed style)
1 stick margarine, melted
Lay chicken in greased casserole dish. Wash and slice mushrooms, spread on top of chicken. Lay a slice of Swiss cheese over each chicken piece. Mix together cream of chicken soup and wine, pour over chicken. Spread herb stuffing on top, enough to cover casserole. Melt margarine and drizzle over stuffing. Bake at 350 degrees for about 1 hour. Makes 4 servings.