Swiss Kiss Chicken in Wine Sauce

Last year was the year of hospitality- entertaining new friends on the porch, family over for holiday dinners, and bringing food to sick neighbors. Plus, dealing with the aftermath of Hurricane Helene and those who had lost power in our neighborhood and couldn't cook or even keep cold food in their homes. Thank goodness for our generator.

This made me realize that I needed to make a list of some great "take over" food recipes that are simple to make and tastier to eat. I was reminded of an old recipe from Paula Deen that I made years ago and I decided to change it up a bit to suit our tastes.

This simple recipe uses canned cream of chicken soup, which might not be the healthiest ingredient. But now you can purchase a reduced sodium, heart-healthier version, which actually offers plenty of flavoring. It's a quick layered dish with a few things poured over the chicken and baked. It's even good the next day reheated in the microwave.

Comfort food at its finest and pretty enough to serve at a dinner party. You can also double the stuffing and butter layer on top for an even more filling dish. Plus, if you're serving a crowd, feel free to cube the chicken for a quicker cooking time and easier serving and eating.

Swiss Kiss Chicken in Wine Sauce

2 large chicken breasts, cut in half lengthwise
6 slices Swiss cheese
1-10.5 oz. can reduced-sodium cream of chicken soup
1/4 c. white wine
4 Tblsp. butter, melted
1 c. crushed cornbread flavored stuffing mix (I like Pepperidge Farm in the bag- you can buy it year-round)

1/4 tsp. poultry seasoning
Salt to taste

Preheat oven to 350 degrees. Add chicken to a greased casserole dish (mine is 2-1/2 quart). Season with salt. Layer cheese slices on top.

In a medium bowl, mix condensed soup and wine. Pour over the chicken and cheese. In a small bowl, mix the stuffing mix, melted butter, and poultry season. Sprinkle over all.

Bake for 50-55 minutes, depending on chicken thickness, until browned and cooked through. 

Serves 4.