We make a dish with cream of mushroom soup, which is actually pretty good. The recipe is from an old hardback Southern Living cookbook. Recipe posted per request.
We serve over buttered noodles with a green vegetable on the side.
INGREDIENTS
4 B/S chicken thighs, you can use bone in, but then you have to cut around the bone to eat, or equivilent breast meat.
4 slices Swiss cheese to cover chicken pieces
1 can cream of mushroom soup
1/2 cup white wine or broth, I use just over half of 1 of the 4-pack wine bottles, chardonnay or pinot grigio
1 cup crushed dry stuffing mix, we use Pepperidge Farm
3 Tbsp butter, melted
DIRECTIONS
Place chicken pieces in a greased 8x8 or 9x9 baking dish, season with S and P, place a slice of swiss cheese on each. Mix cream of mushroom soup with the wine or broth and pour soup mixture on top, sprinkle crushed dry stuffing mix on top, drizzle with melted butter. Bake at 375 F for 35 to 45 minutes, depending on boneless or bone in.
Recipe can be doubled, just use a bigger baking dish.
We serve over buttered noodles with a green vegetable on the side.
INGREDIENTS
4 B/S chicken thighs, you can use bone in, but then you have to cut around the bone to eat, or equivilent breast meat.
4 slices Swiss cheese to cover chicken pieces
1 can cream of mushroom soup
1/2 cup white wine or broth, I use just over half of 1 of the 4-pack wine bottles, chardonnay or pinot grigio
1 cup crushed dry stuffing mix, we use Pepperidge Farm
3 Tbsp butter, melted
DIRECTIONS
Place chicken pieces in a greased 8x8 or 9x9 baking dish, season with S and P, place a slice of swiss cheese on each. Mix cream of mushroom soup with the wine or broth and pour soup mixture on top, sprinkle crushed dry stuffing mix on top, drizzle with melted butter. Bake at 375 F for 35 to 45 minutes, depending on boneless or bone in.
Recipe can be doubled, just use a bigger baking dish.
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