Chicken and Stuffing Casserole
"the church I went to as a kid was full of moms who loved to cook hearty, midwestern meals that didn't give a thought to carb content. thank god there was a church cookbook that I was able to take with me when I migrated to the east coast. this was one of my favorite recipes growing up -- it would make Atkins blush like a little girl."
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 lbs boneless skinless chicken breasts (about 4)
- 4 -5 slices swiss cheese (I like to have a little more on hand though since I love to use extra cheese)
- 1 (10 1/2 ounce) can cream of chicken soup
- 1⁄2 cup white wine
- 1 (4 ounce) jar pimiento, chopped
- 3⁄4 cup of melted unsalted butter
- 2 1⁄2 cups Pepperidge Farm Herb Stuffing
directions
- Preheat oven to 350.
- Place chicken in greased 9' sq. inch baking dish; sprinkle lightly with salt and pepper.
- Cover well with Swiss cheese.
- Combine soup, wine, and pimiento. Pour over chicken and cheese.
- Mix melted margarine with stuffing mix and sprinkle over top. Bake, covered, for 1 hour at 350°F.
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RECIPE SUBMITTED BY
I'm a meat-and-potatoes kind of girl at heart, and I've only recently started forcing myself to eat vegetables -- I suppose that's what happens when you are raised to believe that a meal isn't really a meal unless you're eating meat! My passion for food started with my parents -- since food is such a focus of Filipino culture, anything was an excuse for cooking a large meal and inviting friends or family over. Cooking, on the other hand, is something I've only recently started enjoying -- I love having adventures in different parts of the world, and when I can't do that, I love having adventures in the kitchen. So I experiment a lot with new recipes and I'm always in search of the perfect version of something.
I moved up to NYC a couple of years ago for work, and it's been heaven. The food in this city is fantastic, and I especially enjoy going out into Queens for ethnic dining. I work at a union full of burly guys who love to eat, so it's nice to be in like-minded company -- the granola vegans at my last non-profit job just didn't understand.
I'm taking ceramics classes and I travel widely -- my next trip is to Egypt, Jordan and Jerusalem in the fall.
