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READY IN 40 mins

4-Cheese Italiano Chicken Bake

Read Reviews (15)

"This very easy chicken bake with shredded Italian-style cheese and stuffing mix gets a hint of extra flavor from dry white wine. Just mix and bake for dinner in less than an hour." — KRAFT Shredded Cheese

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

1 (120 g) package STOVE TOP Lower Sodium Stuffing Mix for Chicken
1 (10 ounce) can 25%-less-sodium condensed cream of mushroom soup
1/2 cup dry white wine

4 (4 ounce) boneless skinless chicken breasts
1 1/2 cups KRAFT 4 Cheese Italiano Light Shredded Cheese

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Directions

Heat oven to 400 degrees F.
Prepare stuffing mix as directed on package. Mix soup and wine.
Place chicken in 13x9-inch baking dish; top with cheese, soup mixture and stuffing.
Bake 30 min. or until chicken is done (170 degrees F).

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PREP 10 mins
READY IN 40 mins

Footnotes

Non-Alcoholic Variation: Substitute chicken broth for the wine.
How to Check Chicken For Doneness: Always cook chicken until well done, not medium or rare. If using a meat thermometer, the internal temperature should register at least 170 degrees F when the thermometer is inserted into the thickest part of the poultry.
Nutrition Information Per Serving (1/4 recipe (275 g)) : 390 calories, 11g total fat, 5g saturated fat, 85mg cholesterol, 870mg sodium, 28g carbohydrate, 1g dietary fibre, 39g protein, 6%DV vitamin A, 2%DV vitamin C, 30%DV calcium, 20%DV iron, 4g sugars.
Recipe nutrition information prepared by Food to Facts for KRAFT Canada Inc.

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Reviews More Reviews

Most Helpful Positive Review

Nov 03, 2011

it was easy and fast to put together ,family loved it

—momamh20

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Most Helpful Critical Review

Mar 08, 2012

This pretty good but kinda reminds me of stuffing casserole on back of stove top!

—Manduh1980

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24 Ratings

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Dec 21, 2011

This dish is AWESOME. My husband and I cooked it on a whim because we wanted to just cook with what we had lying around the house, and this dish is now a staple for our family. Serve it with some green bean casserole, and not only is it sinfully delicious, but it makes great leftovers as well. Kudos on your creativity and this amazing recipe!

—tracietee

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Jan 22, 2012

This recipe was good but not fantastic. I made it exactly as written. I had to bake for 45 minutes due to the fact that my chicken breasts were big and not quite done at the 30 minute mark. I may try this recipe again using pork chops instead of chicken.

—big gus

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Nov 09, 2011

Everyone in our household loved this

—annhardt

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Jan 08, 2012

This was pretty good. I made it for a couple of friends and they really enjoyed it. I am a big fan of cheese so the more the merrier! :)

—SarahMack

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Apr 12, 2012

This recipe was a great inspriation for what i ended up making for dinner. I made the stuffing mixture leaving out the wine because i didnt want it to be too watery, I and for the cheese i just shredded up some motz. and peper jack, it looked really mushy (im sure if i added more stuffing too it it would have been fine) but instead i thought it would be really good as a "stuffing" so i cut the breasts in half then sliced out pockets taking up as much chicken as possible and stuffed them as full as i could!! then i used the left over stuffing (which was about a box half of it not cooked) i crushed the uncooked portion and added it and breadcrumbs to the cooked stuffing making a really nice coating on the chicken i used 1 egg and it. dressing to hold it on. This whole process made quite a mess (as im a little messy while cooking). I baked on 350 for about 40 mins on a baking sheet and reheated some rice and made chicken gravy to put over it and it was FREAKING AMAZING the family and friends i had over all loved it i had no leftovers!! And i was worried i made too much will def make again!!

—syreeta1112

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Aug 25, 2012

This is really easy and good. The second time, I made it, I made a few changes -- I now brown the chicken breast before baking them and I sprinkle Italian seasonings over them before adding the cheese (basil, oregano, etc.). I also switched to Cream of Celery soup because I realized we don't really like Cream of Mushroom but I have added sauteed mushrooms, which really enhance the flavour.

—maherba

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