This is a VERY quick and easy recipe which I had put on the menu because a few weeks ago my sister asked me, “So…do you like ever cook anything, like with cream of chicken soup or anything?” and my response was, “UUuuuuuuuuuuuuuuuu….ya…..sometimes.” I have to admit it isn’t very often but I do have a few favorite dishes which have cream of whatever soups in them.
Of course if you want it to be a bit healthier you could easily make a cream sauce instead, but when rushing around trying to make dinner, a can of cream of something soup is pretty hard to beat.
This is a great dump recipe that comes out amazing every time.
(serves 4)
Ingredients
4 boneless, skinless chicken breasts
4 slices of prosciutto
4 tablespoons butter, melted (plus more for buttering the dish)
kosher salt
freshly ground black pepper
8 slices swiss cheese
1 – 10oz can cream of chicken soup
1/2 cup white wine
1 cup herbed flavored stuffing mix (or you can dice up a few pieces of bread and toast them)
Preparation Instructions
1. Preheat oven to 350º.
2. Brush the sides and bottom of a 9” casserole dish with soft butter.
3. Place the chicken breasts in the casserole, season with salt and pepper. Place a slice of prosciutto and a slice a cheese on top of each breast.
4. In a small mixing bowl, combine the chicken soup and the wine, pour over the top of the chicken.
5. Sprinkle the stuffing mix over the top of everything and then drizzle melted butter all over that.
6. Bake until cooked through, about 45 minutes.
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