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Company Chicken Recipe

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

Contributor:  
Contributor:  
Ginger Abbott
Added: Wednesday, October 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 Chicken Breasts (halved, boneless, skinless)
4 slices Jack Cheese
1 can Cream of Mushroom Soup
1/2 c. White Wine (I use Vermouth, stores well)
1 c. Pepperidge Farms Herb Stuffing
1/2 stick Butter (melted)
Salt
Pepper

Directions:
Directions:
Place chicken in greased baking pan and sprinkle with salt and pepper to taste. Place cheese on top of chicken. Mix soup and wine, then pour over chicken. Mix melted butter with stuffing crumbs and sprinkle over top. Bake uncovered at 350 for 1 hour or until juices run clear. Allow to set 5-10 minutes to allow to set.

Personal Notes:
Personal Notes:
This is good and fast. No browning. I put each serving in a ramekin, which keeps each serving moist. I make it in the morning and pop them in the oven in the evening. You can use any size pan, it just depends on the number of servings you want to make.

 

 

 

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