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Cathy's Creamy Chicken Bake
SUBMITTED BY:
Darlene Roberts
PHOTO BY:
Java_Girl
"Creamy baked chicken breasts. This dish can be made early and refrigerated until ready to bake."
RECIPE RATING:
Read Reviews
(75)
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SERVINGS
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Servings
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METRIC
INGREDIENTS (
Nutrition
)
8 skinless, boneless chicken breasts
8 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup herb-seasoned stuffing mix
1/4 cup butter
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Arrange the chicken in a lightly greased 9x13 inch baking dish. Top with Swiss cheese slices. Combine the soup and wine and stir well. Pour over the chicken. Drizzle butter or margarine over all and top with stuffing mix crumbs. Bake in the preheated oven for 45 to 50 minutes.
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REVIEWS
Reviewed on May 1, 2006 by
Mallinda
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Mallinda
May 1, 2006
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.
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6 users found this review helpful
I've been making this dish for years, and making it exactly as written. I made it last night...
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Reviewed on Apr. 1, 2003 by
Dyann
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Dyann
Apr. 1, 2003
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.
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5 users found this review helpful
LOVED the quick prep of this recipe. I halved the meat(only) and put whole fresh green beans...
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Reviewed on Jan. 24, 2003 by SUSSYA
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SUSSYA
Jan. 24, 2003
This was very good. I would line the pan with stuffing, though, as the sauce was really soupy and didn't thicken up much. The stuffing would really soak that up and it would be delicious!
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5 users found this review helpful
This was very good. I would line the pan with stuffing, though, as the sauce was really soupy...
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Reviewed on Jan. 24, 2003 by MDENNISTON
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MDENNISTON
Jan. 24, 2003
Yummy recipe and goes very fast. Cooked chicken a little bit beforehand and cut baking time in half. Will try it with some bacon bits next time. Everyone loved it. Thanks!
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4 users found this review helpful
Yummy recipe and goes very fast. Cooked chicken a little bit beforehand and cut baking time in...
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Reviewed on Jan. 24, 2003 by
GREENGARG
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GREENGARG
Jan. 24, 2003
No leftovers is a great sign!
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4 users found this review helpful
No leftovers is a great sign!
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Reviewed on Sep. 18, 2003 by Ciao Bella
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Ciao Bella
Sep. 18, 2003
This is sooooo delicious! I have made it twice now. The second time I did not have all the right ingredients so I substituted the white wine with chicken broth and I used mozzarella and cut up some fresh parmesan, and It was still unbelievable! I also drizzled the butter on top of the stuffing too. This dish is so amazing and after a long day of work, it’s so easy to make.
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3 users found this review helpful
This is sooooo delicious! I have made it twice now. The second time I did not have all the...
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Reviewed on Aug. 14, 2006 by
JEN1995
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JEN1995
Aug. 14, 2006
MMMM..very tasty. I made a few changes though. I didn't have swiss cheese so I sprinkled a layer of shredded chedder and mozza on the chicken breasts, then combined 1 can of soup, 1 cup of sour cream, 1/2 cup of sherry because I didn't want to open a new bottle of wine and then I omitted the butter. The stuffing crust was a nice touch to this recipe. I served it with broad egg noodles. My boys raved about it!
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2 users found this review helpful
MMMM..very tasty. I made a few changes though. I didn't have swiss cheese so I sprinkled a...
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Reviewed on Feb. 21, 2005 by BODIE358
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BODIE358
Feb. 21, 2005
WOW, super easy and delicious! My husband loved this. I followed recipe as directed and it came out great. If you want less crispy stuffing - spoon some of the sauce over the chicken when it first comes out of the over. By the time you have everything else on the plate it has softened.
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2 users found this review helpful
WOW, super easy and delicious! My husband loved this. I followed recipe as directed and it...
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Reviewed on Oct. 15, 2003 by
TOOKEC
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TOOKEC
Oct. 15, 2003
My entire family loved this. Very easy to make, but tastes like I really fussed. I doubled the amount of sauce so there would be enough to spoon over rice. I put this together the night before, then refrigerated it. I will definitely made this recipe again!
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2 users found this review h