157 Ratings
  • 5 Rating Star 91
  • 4 Rating Star 48
  • 3 Rating Star 14
  • 1 Rating Star 2
  • 2 Rating Star 2

Creamy baked chicken breasts. This dish can be made early and refrigerated until ready to bake.

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Ingredients

Directions

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

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  • Arrange the chicken in a lightly greased 9x13 inch baking dish. Top with Swiss cheese slices. Combine the soup and wine and stir well. Pour over the chicken. Drizzle butter or margarine over all and top with stuffing mix crumbs. Bake in the preheated oven for 45 to 50 minutes.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

356.61 calories; 36.6 g protein; 9.46 g carbohydrates; 17.55 g fat; 112.82 mg cholesterol; 537.1 mg sodium.Full Nutrition


Reviews (126)

Read All Reviews

Most helpful positive review

05/01/2006
I've been making this dish for years and making it exactly as written. I made it last night for the first time in a while and I'd forgotten how good it is. The stuffing mix on top is simply to give the top of the dish some crunch not to be considered as a side helping of stuffing. I've always found there to be plenty of sauce. Easy to prepare and good enough for company.
(27)

Most helpful critical review

06/23/2003
I would definitely recommend softening the croutons/stuffing cubes in milk or water beforehand. I lined the bottom of the pan with the dry stuffing (plus sauteed celery and onions for flavor) placed the chicken breasts on the stuffing added the cheese and soup mixture and then topped with additional stuffing. The only complaint that I had was that any sauce that would have been created for the chicken was absorbed by the stuffing underneath which created a wonderful flavor for the stuffing but left the chicken a little more bland than I would have liked.
(3)
157 Ratings
  • 5 Rating Star 91
  • 4 Rating Star 48
  • 3 Rating Star 14
  • 1 Rating Star 2
  • 2 Rating Star 2
04/01/2003
LOVED the quick prep of this recipe. I halved the meat(only) and put whole fresh green beans where the other four breasts would have been. Doubled the stuffing (on top) and added some basil (made presentation nicer with the green flecks and added a little more flavor). LOVED IT. The whole meal in ONE DISH! Mine took longer than recipe stated (to get chicken to done temperature-65 minutes). I will try baking at 375 degrees next time-seems to me it would be quicker and just as good. I used a white Merlot wine. My family thought the wine was a little too strong-I will use (just a little)less next time or maybe a different kind. Also this would be great for company-as you don't have to "babysit" it. There WILL be a next time for this one... Thanks Darlene.
(34)
05/01/2006
I've been making this dish for years and making it exactly as written. I made it last night for the first time in a while and I'd forgotten how good it is. The stuffing mix on top is simply to give the top of the dish some crunch not to be considered as a side helping of stuffing. I've always found there to be plenty of sauce. Easy to prepare and good enough for company.
(27)
12/31/2007
This was actually very good for such a quick meal!! Seasoned the meat before doing anything. I used four cans of cream of chicken for more sauce but used 3/4 cups of white wine. Also used 3 boxes of Stouffers Savory Herb dressing which I prepared before adding to the pan. Doubled the cheese as well. Covered the pan with foil while baking. Can uncover for last 10-15 mins if you want dressing crispier. Excellent taste for such little preparation!!!
(24)
09/18/2003
This is sooooo delicious! I have made it twice now. The second time I did not have all the right ingredients so I substituted the white wine with chicken broth and I used mozzarella and cut up some fresh parmesan and It was still unbelievable! I also drizzled the butter on top of the stuffing too. This dish is so amazing and after a long day of work it s so easy to make.
(16)
10/28/2011
This is one of my go to quick fall comfort meals. This can be adapted to the crockpot. I layer sliced onions in the bottom of the crockpot and lay the chicken over the top. I wait to sprinkle the stuffing mix and butter over the top until an hour before serving. I use Healthy Choice soup and a whole box of Stove Top instead of just a cup. We like this paired with hot fluffy whole wheat biscuits and roasted broccoli.
(12)
09/17/2009
I'm cooking this as I type and it smells great. I just wanted to say that I wish people wouldn't knock down the stars on a recipe (for instance see review on July 1 by bpmj) when they didn't make the recipe. I really depend on the star ratings and it's frustrating when somebody essentially makes a different dish and then leaves less than 5 stars. I've wanted to say this so many times while reading reviews on this site. I just do not understand why so many people do this. If you didn't make the recipe shown here why review it at all? What's the point? You changed it completely then weren't wild about YOUR dish and then leave a less than great review? Why? The next Day: My review - as we've now eaten the meal - it was wonderful! The wine added such a lovely taste when you were expecting more plain crunch from the stuffing.This is absolutely on my "do it again" list! My husband also loved it and wanted to know I'd really start one of those weekly menus where every one knows Sunday is Roast Beef night and Wednesday is Prince Spaghetti night. That's not happening. We ate this with plain old Pennsylvania Noodles corn on the cob and some sliced up thin patty pan & sliced round zucchini squash that had been marinated a short time (1/2 hour maybe)and then cooked along in a pan along side the chicken. Everything was so good! I should have taken a photo but we were starving. Thank you Darlene!!
(10)
01/24/2003
This was very good. I would line the pan with stuffing though as the sauce was really soupy and didn't thicken up much. The stuffing would really soak that up and it would be delicious!
(9)
01/03/2007
I use 1/2 cup milk instead of wine in this recipe because I don't like the flavor of white wine. I also use a whole box of cornbread stuffing instead of just one cup. It's definitely easy great comfort food.
(9)
01/24/2003
Yummy recipe and goes very fast. Cooked chicken a little bit beforehand and cut baking time in half. Will try it with some bacon bits next time. Everyone loved it. Thanks!
(8)