Baked Chicken Breast Casserole
 
 
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Ingredients
  • 4 Chicken Breasts
  • 1 Can Cream of Mushroom Soup
  • 1 T. White Wine
  • ¼ c. butter, melted
  • Milk
  • Dry Stovetop Stuffing Mix/ Bag of Croutons
  • Swiss Cheese, shredded or slices
Instructions
  1. Mix the soup, wine, and butter together until it all comes together and forms a sauce the consistency that evenly coats a spoon (this technique is called "nappe" in french and are the terms I also learned when at Le Cordon Bleu- writing this post is kinda like a refresher course on terminology for me thanks for bearing with me ;) If you want to add milk instead of wine that is totally fine or add a little of both :)
  2. Put chicken breasts in a 8x8 baking dish.
  3. Cover breasts with sauce.
  4. Lay or sprinkle swiss over top.
  5. Last but not least cover with your croutons or stuffing mix.
  6. Cover with foil and bake at 350 degrees for about 45 minutes. Then uncover to crisp up the top for about 15 minutes.
  7. I made a 9x13 and had leftovers, which was the goal, so I just put individual servings in containers and popped in the freezer for later use in my husband and I's lunches for work.
Recipe by Tandy's Quick Meals at https://www.tandysquickmeals.com/main-dish/baked-chicken-breast-casserole/