"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chicken Connecticut Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Chicken Connecticut, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Behr
Added: Monday, October 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4-6 boneless chicken breasts
1 pkg. sliced swiss cheese
1 can cream of mushroom soup
1/2 cup cooking sherry
1 small bag Pepperidge Farm herb stuffing mix

Directions:
Directions:
Put chicken pieces in pan in a single layer. Top each with a piece of cheese. Combine soup and sherry and pour/spoon over chicken. Sprinkle top with dry stuffing mix. Bake at 350 degrees for 1 hour.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Great for a quick dinner

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

313W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!