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Listed in: Main Dishes: Poultry / Chicken
6 boneless chicken breasts
6 slices of Swiss or pepper jack cheese
1 can of cream of celery soup, undiluted
1 small can of sliced mushrooms, drained
1/4 c milk
1 T dry sherry (optional)
1 - box Stove Top stuffing mix (I prefer cornbread style)
1 stick melted butter
1. Place chicken breasts in Pam sprayed casserole dish. Top chicken with cheese.
2. Mix soup, milk, mushrooms & sherry; pour over cheese.
3. Sprinkle dry Stove Top dressing mix over cheese. Drizzle stuffing with melted butter.
4. Bake, uncovered at 350 degrees for 45-60 minutes.
5. Serve over rice, mashed potatoes or noodles.
(Cook's note: I use whatever creamed soup I have on hand, IE: chicken, celery or mushroom. Don't use "cooking sherry" that you can buy in the grocery store! You can buy it in a liquor store. It's not expensive, lasts a long time for cooking, and tastes a heck of a lot better! I also like to lay baby carrots along the sides of the casserole dish, which adds a veggie to the meal without having to cook an extra dish. The last time I made this, I only used 2 large breasts, but used the same amount of remaining ingredients.)
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