Dump-and-Bake Chicken Supreme
Need a soul-satisfying, family friendly dinner on the table with low prep? This dump and bake chicken supreme is for you!
Servings 6 servings
- 2 -2 ½ lbs. boneless skinless chicken breasts I used 6 small breasts that totaled about 2 ⅓ lbs.*
- 1 10.5 ounce can condensed cream of mushroom soup (NOT diluted)
- ½ of a soup can of white wine about ¾ cup, or can substitute with ¾ cup chicken broth
- 6 slices Swiss cheese
- 1 small 8 ounce package dry Pepperidge Farm Stuffing Mix (about 3 ¾ cups)
- 1 stick butter ½ cup, melted
Preheat oven to 350F (180C). Spray a 9 x 13-inch baking dish with cooking spray (or any similar size dish that will hold your chicken in a single layer).
Place the chicken in the bottom of the prepared dish.
In a small bowl, whisk together condensed soup and wine to make a sauce. Pour over the chicken.
Add a layer of Swiss cheese over the sauce. You can tear the cheese slices to fit the dish, as necessary.
In a separate bowl, stir together dry stuffing mix and melted butter. Place the stuffing on top of the casserole. Cover tightly with foil.
Bake, covered, for 30 minutes. Remove the foil and bake, uncovered, for 20 more minutes (or until chicken is cooked through).
*If using larger, thicker chicken breasts, you may have to increase the baking time until they are cooked through.
Cooking Just for Two? You can cut all of the ingredients in half and bake the chicken in an 8 or 9-inch square dish.
Want to Prep Ahead? You can assemble the casserole together in advance and keep it in the refrigerator or freezer until ready to bake.
Serving: 1chicken breast + ⅙ of the stuffing and gravy mixture | Calories: 615kcal | Carbohydrates: 32.5g | Protein: 52g | Fat: 27.6g | Saturated Fat: 15.4g | Cholesterol: 171mg | Sodium: 952mg | Fiber: 1.3g | Sugar: 3g