Chicken & Stuffing in Cheesy Wine Sauce

I love this recipe for many reasons:

1. It's delicious
2. It's super easy
3. It's economical
4. It's company worthy
5. It can be made ahead/frozen
6. Did I mention it's delicious?

Okay let's get started. This recipe calls for 6 boneless skinless chicken breasts, but I often make it with four, I don't even adjust the ingredient amounts, but do as you wish...

You will need chicken, stuffing, cream of chicken soup, melted butter, provolone cheese, white wine(you can also use chicken stock), spices(marjoram, oregano, thyme, rosemary, sage, and basil)




Set chicken breasts in a baking dish, make sure that there is only one layer-- so use the appropriate sized dish.

Next layer your cheese--1 slice per breast. I chose provolone, but any white cheese will do, you can also use shredded if that's what you have on hand.

Then stir your 2 cans of soup, 1/3 cup of white wine, and 1/3 tsp. of each of your spices together. Pour all that yummy goodness over top of the chicken and cheese.

Then stir your 3 Tbsp. melted butter into your one package of stuffing(2 cups). Sprinkle over top. Bake at 350 for 45-50 minutes. Til chicken is cooked through and everything is hot, bubbly and hard to resist....=)

For some reason I didn't take a picture of the finished result, but trust me it looks, smells, and tastes fantastic.

Now I was really ambitious and like with most things I find that if I'm going to mess up the kitchen and dirty the dishes, I my as well make several to store away for later. This freezes very well. So I turned all of this........

Into this...........

I made it just the same, except after mixing the stuffing and butter together, I put it in a freezer bag instead of spreading it on top of the soup mixture. I'm not sure why I did this.... I just did. Do it your way if you want.

See ya,

Anna