Brenda's Chicken Casserole

Ingredients

2 1/4 lb boneless skinless chicken breasts, *see Note 1

6 oz deli-style fat free ham slices, *see Note 2

1 1/2 cups Swiss cheese, grated

20 oz cream of chicken soup

1/2 cup white wine, *see Note 3

1/2 cup chicken broth

8 oz fresh mushrooms, sliced *see Note 4

1 1/2 cups herb seasoned stuffing mix, *see Note 5

1/4 cup butter, melted

Directions

PRE-HEAT oven to 350°.

While oven is heating, GREASE/SPRAY a baking dish (9" x 13" for 6 servings).

ARRANGE chicken breasts evenly in dish; COVER each with a ham slice/s; SPRINKLE with grated cheese.

In a mixing bowl, WHISK together soup, wine and broth until mix has a consistent texture; ADD mushrooms; STIR mixture.

POUR/SPREAD soup mix evenly over chicken; SPRINKLE with stuffing mix; DRIZZLE melted butter over top.

COVER with aluminum foil; BAKE 45 minutes; REMOVE foil; continue baking until chicken is done and sauce is thickened, about 10-15 minutes.

May serve chicken with or over rice or pasta.

1. Cut breasts into approximately 4-ounce portions of similar thickness; we find Publix chicken "tenderloins" work well 2. We use pre-packaged Land o' Frost thinly sliced Black Forest Ham, 2 slices per breast portion 3. Chardonnay is a good flavor match 4. May substitute canned sliced mushrooms 5. We use Pepperidge Farm brand

From Adapted from So.Living 1990 Annual Recipes, pg 67

By Brenda Grand (family recipe called "chicken dump.")

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 505 Calories; 21g Fat (39.8% calories from fat); 56g Protein; 16g Carbohydrate; 1g Dietary Fiber; 164mg Cholesterol; 1272mg Sodium. Exchanges: 1 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 3 Fat.