Nice chicken dish, serve the rest of the wine with dinner!
Carrollwood Cookbook (from my Elementary School)
Servings: 6Prep Time: 10 minutes Cook Time: 45 minutes
6 boneless, skinless chicken breasts
6 slices Provolone cheese
1 jar drained sliced mushrooms
1 can cream of mushroom soup
1/4 to 1/2 c. white wine
1 c. Pepperidge Farm herb seasoned stuffing mix
Salt, Garlic Powder and Butter
Preheat oven to 350°. Place chicken in glass casserole dish, salt to taste. Sprinkle with garlic powder, if desired. Put a slice of cheese over each breast. In a small bowl combine the soup with the wine, add sliced mushrooms. Spoon the mixture over the chicken. Sprinkle the stuffing over the top and dot with butter. Bake uncovered for 45 minutes.
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