Creamy Baked Chicken

My neighbor Amy and I had a kid-free moment (which is rare for the both of us) and we were chatting about what all kid-free moms chat about... What's for dinner. Naturally. That particular afternoon I hit a creative-dinner-idea wall, and Amy stepped in with a glorious new recipe passed on to her from her mother-in-law.

This calls for stuffing and vermouth. So fancy, schmancy.

The spices of the stuffing and onions add just the right amount of party-in-your-mouth flavor, and pair perfectly with the Swiss and hint of vermouth. It.is.so.good.

It's easy to assemble, doesn't require your efforts all day, and tastes like something ordered at a restaurant. I foresee this becoming a go-to recipe for dinner guests.

Creamy Baked Chicken

4-5 boneless, skinless chicken breast
Swiss cheese slices
1 can cream of chicken soup
1/4 cup dry vermouth
1/2 cup dry minced onion
1 cup Pepperidge herb seasoned stuffing, or Mrs. Cubbison stuffing (do not cook according to directions)
1/3 cup butter, melted
mushrooms, optional

Preheat oven to 350.
Arrange chicken breast in a greased baking dish.
Place once slice of Swiss cheese on each piece of chicken.
Mix together cream of chicken soup and vermouth.
Spoon cream of chicken soup mixture over the chicken.
In a medium bowl combine dry onions and stuffing.
Sprinkle stuffing mixture over chicken.
Drizzle melted butter over top stuffing.
Bake, uncovered, 50-55 minutes.

This was awesome with wild rice and a hearty serving of steamed broccoli. I cannot stress how EASY this was!

P.S. Please forgive the photos. I couldn't wait for better light to snap the pics. The dish smelled so good, I'm lucky I made off with the few photos I did get.

Enjoy!

Source: Gerry Marcia via Amy Marcia