Ingredients:
4 -6 chicken cutlets
1 1/2 cups cheddar cheese, shredded
1 (10 3/4 ounce) cans cream of chicken soup
1/4 cup white wine
1 1/2-2 cups pepperidge farm seasoned stuffing mix
1/4 cup butter, melted
Directions:
Spray pyrex baking dish with cooking oil and place chicken in the dish.
Sprinkle shredded cheese on top of the chicken.
Mix the soup with the wine and pour over that over the cheese and then top with the stuffing mix.
Pour the melted butter over the crumbs and bake for 40 minutes (if thin chicken or longer if chicken is thicker) at 350 degrees F.
Servings: 4-6
Time preparation: 5 min.
Time total: 45 min.