Recipes

[novamc1]

This is an old recipe that will use up some of the  fresh chicken tenders that I stumbled on at Costco recently.  

The recipe was seen with  minor variations in different publications years ago.

It can be made with pre-cooked cut up white meat (such as from a rotisserie chicken).

I am using raw chicken and will let it cook a little longer  and at a higher temperature than if using cooked chicken.

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CREAMY BAKED CHICKEN CASSEROLE

   (serves 6-8, but recipe can easily be cut in half)

Preheat oven to 325 or 350 degrees.

4 boneless, skinned, split chicken breasts (8 pieces) cut into               bite-size pieces or left whole.

8 (4x4-inch) slices of Swiss cheese or 2 cups shredded Swiss

     (I like to use Sargento Baby Swiss slices--they're not so thick)

2 cans  cream of chicken soup

1/2 cup dry white wine but not all recipes include it.

2 cups herb-seasoned stuffing mix, crushed and mixed with

     enough melted butter to lightly coat the crumbs (different

     recipes  suggest 1/2 to 3/4 cup of butter)

Arrange chicken in  lightly greased 13 x 9 x 2-inch casserole.

Top with cheese.

(I throw in some frozen peas with the chicken, but the recipe doesn't say to do this.)

Combine soup and wine, stirring well.

Spoon the mixture on top of the cheese.

Sprinkle with stuffing mix. 

Bake 35 to 60 minutes or until bubbly.

[4kitties]

@novamc1 

Thank you!  This sounds like something my hubby would love.  Will halve it as I am only cooking for 2 now!

I have some extra chicken breasts in the freezer I need to use up and an extra bag of stuffing cubes that I did not need at Thanksgiving so this will be perfect for me.  

[BunSnoop]

Sounds yummy!  Thank you for posting!  I'll be trying this one!

[nana59]

sounds just like a recipe i make from an old Mr. Food cookbook!  been making it for years!  easy and really good!

[sunshine45]

thanks!

sounds good......may try substituting chicken stock for the wine.

[deepwaterdotter]

I like to eat this dish over brown rice:

1 1/2 lbs boneless, skinless chicken breasts, pat dry

6 oz sliced Swiss cheese

1/2 cup mayonnaise

1/2 cup Greek yogurt

3/4 cup grated Parmesan cheese

1/2 tsp salt

1/2 tsp pepper

1 tsp garlic powder

Sprinkle salt and pepper on both sides of chicken.  Place in single layer in greased 9x13" baking pan.  Layer Swiss cheese over chicken.  Whisk mayonnaise, yogurt, 1/2 cup Parmesan, salt, pepper, and garlic powder together in bowl.  Spread mixture over top of Swiss and chicken.  Sprinkle rest of Parmesan on top.  Bake in 375 degree oven for 45 minutes until bubbling.  

[KatieB]

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@novamc1 wrote:

This is an old recipe that will use up some of the  fresh chicken tenders that I stumbled on at Costco recently.  

The recipe was seen with  minor variations in different publications years ago.

It can be made with pre-cooked cut up white meat (such as from a rotisserie chicken).

I am using raw chicken and will let it cook a little longer  and at a higher temperature than if using cooked chicken.

___________________________________

CREAMY BAKED CHICKEN CASSEROLE

   (serves 6-8, but recipe can easily be cut in half)

Preheat oven to 325 or 350 degrees.

4 boneless, skinned, split chicken breasts (8 pieces) cut into bite-         size pieces or left whole.

8 (4x4-inch) slices of Swiss cheese or 2 cups shredded Swiss

2 cans  cream of chicken soup

1/2 cup dry white wine but not all recipes include it.

2 cups herb-seasoned stuffing mix, crushed and mixed with

     enough melted butter to lightly coat the crumbs (different

     recipes  suggest 1/2 to 3/4 cup of butter)

Arrange chicken  lightly greased 13 x 9 x 2-inch casserole.

Top with cheese.

(I throw in some frozen peas with the chicken, but the recipe doesn't say to do this.)

Combine soup and wine, stirring well.

Spoon the mixture on top of the cheese.

Sprinkle with stuffing mix. 

Bake 35 to 60 minutes or until bubbly.

---

Oh goodness, this is an old recipe.  I remember getting it from a co-worker back in the late 70's or early 80's.  Made it several times, served sauce over rice.  Wow, I had forgotten about it.

[novamc1]

@KatieB 

You're right, it's a real oldie.

My first saved version came from a Southern Living magazine --way back when.

[sann]

This is my kind of casserole. Thanks⭐

[novamc1]

I keep trying to correct a spacing error in the original recipe post, and  no matter how many times I try, I'm told my post was successfully edited but the correction certainly doesn't show up on my screen.

Arrrrrgh.........this website has gone nuts.

Apologies if anyone gets confused by the recipe.  All the info is correct, just not the spacing that I want between a few words.