"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

O's Chicken casserole Recipe

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This recipe for O's Chicken casserole, by , is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jackie Sneed

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breast halves or 8 chicken tenderloins.
4 slices of thinly sliced Swiss cheese (cut in half if using chicken tenders)
1 can cream of chicken soup, undiluted
1/4 cup white wine
2 cups Pepperidge Farm cornbread stuffing mix
1 stick melted butter

Directions:
Directions:
Score the chicken with a knife to make it more tender. (about 3 times for breast halves.)
Place tin unbuttered 8 inch square baking pan. Lay a slice of the Swiss cheese over each piece of chicken.
Mix the soup and wine together and spoon over each chicken/cheese piece

Top with the dry seasoned corn bread dressing mix
Drizzle the melted butter over all.

Bake uncovered in 350 oven for 45-60 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes plus baking
Personal Notes:
Personal Notes:
O's Chicken is from Mary Olson, who uses this often when entertaining.Try it on your family --delicious.
When she triples the recipe to serve 12 in a 9x13 pan, she only doubles the soup/wine mixture

 

 

 

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