Chicken Provolone

4.0
(100)

What could be better than chicken and Provolone cheese in a wine sauce? This is great for large dinner parties, church dinners, etc. I've also used boneless, skinless chicken thighs and it turns out great every time! Increase or decrease the wine to taste, using 1/4 - 1/2 soup can of wine per can of soup.

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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 8 skinless, boneless chicken breast halves

  • 4 slices provolone cheese, halved

  • 2 (10.75 ounce) cans condensed cream of chicken soup

  • 10 ¾ fluid ounces white wine

  • ¼ cup melted butter

  • 1 (16 ounce) package herb seasoned stuffing mix

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Arrange chicken breast halves in a single layer in a 9x13 inch baking dish. Top each breast half with a half slice of Provolone cheese.

  3. In a medium bowl, blend cream of chicken soup and white wine. Pour over the chicken.

  4. In a separate medium bowl, mix the butter and stuffing mix. Top the chicken with the stuffing mixture.

  5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Nutrition Facts (per serving)

555 Calories
17g Fat
50g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 555
% Daily Value *
Total Fat 17g 22%
Saturated Fat 8g 39%
Cholesterol 100mg 33%
Sodium 1525mg 66%
Total Carbohydrate 50g 18%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 39g
Vitamin C 2mg 8%
Calcium 188mg 14%
Iron 4mg 23%
Potassium 389mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.