"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Sherried Chicken Breasts  Recipe

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This recipe for Sherried Chicken Breasts , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Allyson Crabbe
Added: Sunday, March 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
8 chicken breasts
1 can cream of mushroom soup
c sherry
8 slices jack cheese
2 c stuffing
Butter
(I use a whole pack of Stouffers and
I add a little water to soften it up
before pouring on top)



Directions:
Directions:
Lay chicken in 9 x 13 dish. Place slice of cheese on each breast. Mix soup and sherry and pour over cheese. Place stuffing over top and drizzle with melted butter. Bake 60-90 minutes at 350 degrees.

Personal Notes:
Personal Notes:
This one is super easy and freezes well if you want to make and store

 

 

 

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