Cheesy Chicken Stuffing

4 large boneless skinless chicken breasts

6 oz. Mozzarella or Swiss cheese slices

1 can Cream of Chicken soup

1/4 cup white cooking wine

salt and pepper to taste

Pepperidge Farm Herb stuffing mix

1/2 stick butter, melted

Season chicken (I use Nature’s Seasoning)
Cube chicken and place in shallow buttered baking dish.
Place cheese on top of chicken
(I just break up slices and place on each piece of chicken)
Mix together soup, wine, and salt. Pour over chicken.
Top with stuffing (Cover generously)
Melt 1/2 stick butter and pour over stuffing
Bake at 350 for 45 min- 1 hour

Mexican Chicken

What you’ll need:

3-4 chicken breasts, boiled and cut into bite size pieces

1 can cream of mushroom soup

1 can cream of chicken soup

1 can Rotel

1-2 cups cheddar cheese

Package of corn tortillas (small)

Tear the tortillas into small pieces and line the bottom of baking dish.

Mix together the soups, Rotel and chicken and pour on top.
Top with another layer of torn tortillas.
Top with cheddar cheese.
Bake at 350 for 30 minutes or until cheese is bubbly.

Top with sour cream when serving.
This dish goes great with Spanish rice or a green salad. In my picture you can see I am serving plan ‘ole corn (straight out of a can- something I never said I would do). My kid loves this stuff. You would think she had never had “good” “fresh” vegetables.

Angel Hair Chicken

This is a favorite at our house and is quick and easy….. especially when you don’t have time to stand over a hot stove. Braley refers to it as chicken spaghetti.

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