Creamy Baked Chicken

This has been a favorite of our family for many years.  It is very fast and simple to put together, you just have to plan enough time to bake it. 

Creamy Baked Chicken

4 boneless, skinless chicken breasts
4 slices of swiss cheese
1 can of cream of chicken soup
1/2 cup white wine (or cooking sherry if you are not 21)
1 cup dried cornbread stuffing mix
1/4 cup butter

Preheat oven to 350 degrees.  Place chicken breasts into a 9x13 inch baking pan that has been sprayed with cooking spray. Sprinkle with salt and pepper and cover each with a slice of cheese.  Mix the soup with the wine or sherry and pour over the chicken breasts. Melt the butter and mix with the stuffing mix.  Sprinkle on top of the chicken.  Bake for 50 minutes. 

This is excellent served with rice and frozen peas.  Simply follow the package directions to prepare the side dishes.

The recipe makes four servings, and it is a little difficult to cut down because it uses a can of soup, so if you cannot find some friends to share it with you, it will keep in the refrigerator for a week. You can also freeze the leftovers in individual portions that can be defrosted and reheated in the oven or microwave.