About this recipe:A comforting chicken dish that is easy and cheap to make. Chicken breasts are smothered in a creamy white wine mushroom sauce, then baked with a crumb topping made from stuffing mix. This dish can be made early and refrigerated until ready to bake.
8 skinless chicken breasts fillets
8 slices Gruyere cheese
1 (300g) tin condensed cream of chicken soup
60ml white wine
50g butter, melted
75g sage and onion stuffing mix
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Method Prep:10min › Cook:50min › Ready in:1hr
Preheat oven to 180 C / Gas 4.
Arrange the chicken in a lightly greased 20x30cm baking dish. Top with cheese slices. Combine the soup and wine and stir well. Pour over the chicken. Drizzle butter over all and top with stuffing mix crumbs. Bake in the preheated oven for 45 to 50 minutes.