Alpine Sherry Chicken - updated text |
| Name: |
Jill Archer |
| Base: |
National Guard Armory, Terre Haute, IN |
| Recipe: |
INGREDIENTS:
6 skinless and boneless chicken breasts (uncooked), Salt and pepper to taste, 6 slices Swiss cheese, 1(10.75 ounce) can condensed cream of mushroom soup or reduced fat mushroom soup, 1/2 of the soup can of cooking sherry (approximately 2/3 cup), 1 Box Stove Top Stuffing or Pepperidge Farms Stuffing, 1/2 cup butter (melted)
DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place uncooked chicken in a 9x13 inch baking dish and season with salt and pepper to taste. 3. Cover each chicken breast with a slice of cheese. 4. In a medium bowl mix together the soup and sherry then pour the mixture over Swiss cheese and chicken. 5. Toss dry stuffing in melted butter, and sprinkle on top of chicken. 6. Cover Dish with aluminum foil and Bake in the preheated oven for 45 minutes. 7. Uncover Dish and bake for an additional 15 minutes until stuffing is golden brown and mixture is bubbling. 8. Serve and enjoy.
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