Monday, August 31, 2009

Mozzarella Stuffing Chicken

Soooo, in looking for recipes I could double and freeze, I found this one (copied below) at Kelly's Recipes (author of Kelly's Korner).

Mozzarella Stuffing Chicken

4 large skinless boneless chicken breasts
4 slices Mozzarella or Swiss cheese
1 can Cream of Chicken soup
1/4 cup white cooking wine
salt and pepper to taste
1 cup herb-flavored crushed up Pepperidge Farm stuffing mix
1/2 stick butter, melted

Preheat oven to 350 degrees. Place uncooked chicken in shallow buttered casserole dish. Layer cheese on top. Mix soup, wine, salt, pepper; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake uncovered for 1 hour.

Her recipe calls for either Mozzarella or Swiss cheese, so I used Mozzarella knowing that my kiddos would eat what I didn't use for the recipe (Swiss is too smelly for them-LOL). I also substituted the white cooking wine with chicken broth. And with the next batch, I will add a bit more than 1 cup of crushed stuffing mix (I *heart* stuffing) just to bulk up the 'gravy'.

IT WAS DELICIOUS! BOTH of my currently very picky eaters gladly ate ALL of it (this is huge). Kelly mentioned in her post that she prepared the recipe as directed and froze it raw before her daughter was born and it was just as delicious....I'm definitely adding this recipe to my baby preparation freezer meal list.


Allison said...

I was wondering about the wine. I don't really do wine (nothing against it, we just don't drink it really.) So, did you use a whole can of chicken broth then?

Thanks! I'm going to try it!

Jessi said...

While we do enjoy a good glass of wine, I don't think I've ever cooked with it. ;-) I actually just dissolved 1/2 t. of chicken bouillon in 1/4 c. hot water instead of opening a whole can of chicken broth for such a small amount.

Melisa said...

Oh.yum. I really have to try this one!

Melisa said...

My kids loved this! I used pepperjack, but they still loved it. And I make my own bready crumbs, so I'm not sure if it tasted the same, but it was a hit here!