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Full Online Book HomeLearning KitchenPoultry - Chicken Creamy Baked Breasts
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Poultry - Chicken Creamy Baked Breasts Post by :jay_zek Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3304

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Poultry - Chicken Creamy Baked Breasts

8 chicken breasts halves, skinned and boned
8 (4-inch) slices Swiss cheese
1 (10-3/4-ounce) can of cream of chicken soup, undiluted
1/4 cup dry white wine
1 cup herb-seasoned stuffing mix, crushed
1/4 cup butter, melted


Preheat oven to 350° F.

Arrange chicken in a lightly greased 13x9x2-inch baking dish. Top with cheese slices.

Combine soup and wine; stir well. Spoon evenly over chicken; sprinkle with stuffing mix.

Drizzle butter over crumbs; bake at 350 degrees F for 45-55 minutes.

Yield: 8 servings.
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4-6 boneless, skinless chicken breasts(you can actually use whatver type of chicken you want) 3 Tbl. butter 3 Tbl. oil 5 cloves garlic, minced 1 (8 oz.) container sour cream 2 (10 3/4 oz.) cans cream of mushroom soup 2-3 Cups red wine Preheat oven to 350 degrees F.Melt the butter and add the oil. Brown the chicken just slightly. Add the minced garlic. Be careful not to burn the garlic. Drain off the butter and oil. In a large bowl, mix together the sour creme, mushroom soup and red wine. Mix well. Place chicken into a 9x13 baking
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1/2 of a 2.25oz. pkg. of dried beef, chopped 8-12 pieces of skinned chicken 4-6 Slices bacon, cooked 8 oz. creamed cheese, softened 10 1/2 oz. cream of mushroom soup 2 cups sour cream chopped parsley Preheat oven to 325 degrees F.Sprinkle dried beef in 9x12x2 casserole. Arrange chicken on top. Top each piece of chicken with a bacon strip. Combine next 3 ingredients and beat until blended. Pour over chicken. Cover tightly with foil. Bake at 325* for 1 1/2 hours. (If 8 boneless breasts are used, cook 1 hour). Remove foil and sprinkle with parsley. Serve over noodles.
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