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.
LOVED the quick prep of this recipe. I halved the meat(only) and put whole fresh green beans where the other four breasts would have been. Doubled the stuffing (on top) and added some basil (made presentation nicer with the green flecks and added a little more flavor). LOVED IT. The whole meal in ONE DISH! Mine took longer than recipe stated (to get chicken to done temperature-65 minutes). I will try baking at 375 degrees next time-seems to me it would be quicker and just as good. I used a white Merlot wine. My family thought the wine was a little too strong-I will use (just a little)less next time or maybe a different kind. Also, this would be great for company-as you don't have to "babysit" it. There WILL be a next time for this one... Thanks, Darlene. - 17 Jan 2003 (Review from Allrecipes US | Canada)
I've been making this dish for years, and making it exactly as written. I made it last night for the first time in a while, and I'd forgotten how good it is. The stuffing mix on top is simply to give the top of the dish some crunch, not to be considered as a side helping of stuffing. I've always found there to be plenty of sauce. Easy to prepare, and good enough for company. - 01 May 2006 (Review from Allrecipes US | Canada)
This was actually very good for such a quick meal!! Seasoned the meat before doing anything. I used four cans of cream of chicken for more sauce but used 3/4 cups of white wine. Also used 3 boxes of Stouffers Savory Herb dressing which I prepared before adding to the pan. Doubled the cheese as well. Covered the pan with foil while baking. Can uncover for last 10-15 mins if you want dressing crispier. Excellent taste for such little preparation!!! - 31 Dec 2007 (Review from Allrecipes US | Canada)