Kim’s Kitchen – Creamy Chicken Breast

Today, I’ve got a GREAT recipe to share! It’s an old family favorite, and we always break it out on the first cold night of the year (if below 40* counts as cold!) even though we enjoy it year round. Call it a Family Tradition.


This savory dish pairs nicely with various vegetables, a nice salad, rice, potatoes, and rolls. I typically do green beans or broccoli, and rice. Tonight I realized I have no rice or potato, so I did a stove top stuffing. Rather redundant, but delicious!

Prep Time 15 minutes
Baking Time 60 minutes

What you’ll need:

  • An 8×13 glass baking dish
  • 4-6 chicken breasts (tonight I used a small pan and only made 3, but the regular recipe feeds 4-6. Don’t be alarmed by the photos!).
  • 1 large can of cream of chicken soup*
  • 2 tbsp butter, melted
  • 1/4 cup white cooking wine
  • 1 bag of Pepperidge Farm Herb Seasoned Stuffing
  • 6-8 slices of Swiss cheese

What to do:

Preheat your oven to 400 degrees Fahrenheit. Arrange the chicken in the baking pan (no need to grease if it is a glass pan) and cover each breast with the cheese slices. Sprinkle 1 1/2 cups of the stuffing over the chicken and cheese.

In a bowl, gently mix the soup, wine, and butter together until it is well-blended.
* for more gravy, use 2 cans of soup.

Pour the mixture over the chicken and stuffing, making sure it is evenly distributed throughout the pan. Once you are satisfied with the arrangement, dust a very light coating of stuffing over the top, and place in the oven.

Bake for 45 minutes. At the end of 45 minutes, remove from the oven and add 1 1/2 cups of stuffing to the top of the dish.

Return to the oven and bake for an additional 10-15 minutes, until the top of the dish has a bubbly, golden brown layer of gravy and stuffing. Remove from oven and enjoy!


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