Sunday, December 18, 2011

Simple Chicken Supper

My knitting group had a lovely, lovely holiday-themed gathering last night at the beautiful home of Beedle Hinely (of biscotti fame!). As my contribution to the goodies, I made my favorite chicken dish that's super easy. If you have a houseful of guests or family,or need something to take to a potluck,  this recipe can be doubled or tripled without any problem ... or time!
It's delectable, super-simple, and has the taste of something you've slaved over all day to make. My kind of recipe!

this recipe was given to me by my mother's late lifelong best friend and partner in decades of crime, Clara Albrecht. She was a treasure!

4 boneless, skinless chicken breasts
4 slices Swiss cheese

Place boneless breasts in a well buttered 7 X 11 baking pan/casserole and top with the Swiss cheese slices.

1 cup sour cream
1/2 to 3/4 cup sherry wine
1 can cream of chicken soup

Whisk together the sour cream, wine and soup and pour over the breasts.

1 1/2 cups Pepperidge Farm Herb Stuffing crumbs
6 tblsp. butter, melted

Blend crumbs and butter well and sprinkle densely over the soup mixture.
Bake at 350 degrees for an hour.

That's it. Honest. This takes all of 10 minutes to prepare! You have plenty of time to whip up an impressive dessert, or make an elaborate salad and veggie dish.

Doubled, make in a 9 X 13 pan.

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