4 – large skinless boneless chicken breasts
4 – tablespoons (1/2 stick) butter, melted
8 – slices Swiss cheese
1 – 10 3/4-oz can condensed cream of chicken soup
1/4 – cup white wine
1/4 – cup sour cream
1 1/2 – cups pepperidge farm stuffing mix, crushed, I used savory cornbread
kosher salt and fresh black pepper, to taste
Preheat the oven to 350 degrees F. Add the chicken to a shallow baking dish that has been spared with non stick spray. Season with salt and pepper, to taste. Layer the cheese slices on top. In a medium bowl, add the soup, sour cream and the wine. Mix to combine and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 45 minutes. Remove from the oven and serve.
Note: Brown the chicken breasts first in a bit of olive oil before adding to the casserole dish. Proceed with the remainder of the recipe. Low sodium chicken broth may be substituted in place of the wine.
adapted from: The Lady & Sons Cookbook