Ingredients: |
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Chicken Provolone
By: ashbeth "What could be better than chicken and Provolone cheese in a wine sauce? This is great for large dinner parties, church dinners, etc. I've also used boneless, skinless chicken thighs and it turns out great every time! Increase or decrease the wine to taste, using 1/4 - 1/2 soup can of wine per can of soup." Rate/Review | Read Reviews (63) 2,660 people have saved this | 1 custom version Add to Recipe Box Add to Shopping List Print this Recipe Share/Email Customize Recipe Kitchen-friendly View What to Drink?
Chardonnay Prep Time: 15 Min Cook Time: 30 Min Ready In: 45 Min Servings (Help)
USMetricCalculate Original Recipe Yield 8 servings Ingredients
8 skinless, boneless chicken breast halves 4 slices provolone cheese, halved 2 (10.75 ounce) cans condensed cream of chicken soup 10 3/4 fluid ounces white wine 1/4 cup melted butter 1 (16 ounce) package herb seasoned stuffing mix
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Directions: |
Directions:Preheat oven to 350 degrees F (175 degrees C).
Arrange chicken breast halves in a single layer in a 9x13 inch baking dish. Top each breast half with a half slice of Provolone cheese. In a medium bowl, blend cream of chicken soup and white wine. Pour over the chicken.
In a separate medium bowl, mix the butter and stuffing mix. Top the chicken with the stuffing mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. |