Recipe: Fancy Fast Chicken

It's hard to squeeze dinner in when your day is filled with housework, work outside the home (or at home), errands and driving the kids back and forth to their activities. This recipe is perfect for a crazy day because it can be on the table in 45 minutes.

I've tried a few new recipes this summer, all of them a bust. Except this one. This one got the thumbs up from everyone, including my picky 15 year old. My husband, who doesn't even like chicken, had seconds! Credit for this recipe goes to my friend Dawn C, who shared it in a recipe swap we participated in a few years ago. I stumbled on it the other day and thought "how did I miss this?" It's so easy to put together. 10 minutes before it came out of the oven I threw some veggies in the microwave to go with it. As I like to say, easy peasy. Oh and one more thing...it smells heavenly while it's baking.

Fancy Fast Chicken
6 boneless skinless chicken breast halves (1 1/2 to 2 lbs)
6 slices Swiss cheese
1 can (10.75 oz) cream of chicken soup
1/2 cup dry white wine
2 cups herb stuffing
2 tbsp butter, melted

Preheat oven to 375°. Coat a 9x13 inch baking dish with nonstick cooking spray. Place the chicken in the baking dish. Place a slice of cheese over each piece of chicken. In a small bowl, combine the soup and wine; mix well and pour over the chicken. Sprinkle the dry stuffing over the chicken and drizzle with melted butter. Bake for 40-45 minutes or until golden and no pink remains in the chicken.
Note: For added heartiness, top the chicken with 1/4 lb. sliced mushrooms before baking. Serves 6.

Tips: I substituted water for the white wine (I checked substitutions online). I used generic Stovetop chicken stuffing. I always line my baking dishes with foil to make clean up easier. Spray with cooking spray like normal so your food doesn't stick to the foil.