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Here are my five six ingredients. You’ll need a box of stuffing, a pack of swiss cheese, a can of cream of chicken soup, some white wine (I’ve also used water) chicken breasts, and butter.
The first thing I do (after preheating the oven) is mixing together the soup and the wine. My husband always preps the chicken first, but I like to do that last second after everything else is ready to go because I feel like I’ll contaminate everything. Nothing drives me more insane than when someone is cooking and touches all my cabinets with their nasty raw meat fingers! End rant.
After greasing your pan, lay the chicken inside! We usually get chicken breasts and cut them in half so they cook more quickly, but this time around we tried chicken tender sized chicken pieces. I really liked that it saved me a step! I poured my soup/wine mixture overtop of the chicken.
Next, lay your swiss cheese slices over top of the chicken. The recipe only calls for six slices, but I love cheese, so sometimes I throw in a few extra pieces.
Next, put your stuffing over top of the chicken and cheese, and drizzle with the margarine or butter so that it covers the stuffing.
And when it’s cooked, it’s going to look something like this ooey gooey deliciousness above. So good! When I use chicken tender sized chicken for the recipe, I find that about two tenders is plenty of a serving for me! Two tenders adds up to about what a chicken breast would be.
Fancy Fast Chicken
3 chicken breasts, cut in half so they’re not as thick (or use tenders)
6 slices of swiss cheese
1 can (10 3/4 oz.) cream of chicken soup
1/2 cup white wine (could sub water)
2 cups of herb-seasoned stuffing
1 stick of margarine, melted
Lightly grease a 9×13 glass baking dish. Lay chicken in dish.
In a separate bowl, mix the soup with the wine. Then pour over the chicken. Top each piece of chicken with a piece of swiss cheese. Sprinkle stuffing over the top. Drizzle the melted margarine over the stuffing. Bake at 350 degrees for 50 minutes.
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