Chicken and Stuffing Casserole
Cooking wine is often used by cooks who either do not drink wine or who don't use it frequently in cooking. If you substitute cooking wine for wine, the flavor of the dish will be more salty since preservatives are added to cooking wine to lengthen its shelf life.
INGREDIENTS | SERVES 6
- 6 small boneless, skinless chicken breasts
- 6 tomato slices
- 6 slices Swiss cheese
- 1 (14-ounce) can chicken broth
- ¼ cup wine
- 3 cups dry seasoned stuffing mix
- ¾ cup butter (used on reheating day)
Freezing Day
Prepare a 9″ × 13″ casserole dish for freezing. See instructions for the casserole method, or use an aluminum pan.
Place the 6 chicken breasts on the bottom of the casserole. Top each one with a slice of tomato, then a slice of cheese.
In a large bowl, mix the chicken broth with the wine and pour over chicken. Top the dish with the stuffing mix.
Wrap tightly following the casserole method and freeze.
Reheating Instructions
Following the casserole method, defrost the casserole in the refrigerator overnight. Melt butter and pour over the top of the stuffing. Bake at 350°F for 1 hour or until the chicken is fully cooked. Cover with foil after 45 minutes.
PER SERVING
Calories: 794 | Fat: 33g | Protein: 34g | Sodium: 2281mg | Carbohydrates: 89g | Fiber: 4g
