CHICKEN MONTEREY
Sandy Hinshaw
Delicious casserole, good enough for company. Originally served to us by Deb Rhoads.
ingredients
- 6 chicken breasts, boned and skinned
- 6-8 slices Monterrey Jack Cheese
- 1 can Cream of Chicken soup
- 1/2 cup white wine
- 1 package Stove Top Chicken Stuffing
- 1/2 cup melted butter
- sliced fresh mushrooms
directions
- 1
Bone and skin chicken breasts and place in baking dish. Lay one slice of cheese on each breast. Mix soup and wine together and spoon over the chicken and cheese. Add sliced mushrooms. Sprinkle the stuffing mix over the mushrooms. Pour melted butter over the stuffing mix.
- 2
Bake uncovered 50-55 minutes at 350°. This can be mixed the day ahead and refrigerated until ready to bake.
Source: Sandy Hinshaw
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