Don’t let the name fool you; this dish is so delicious you won’t need the excuse of company coming to wait to prepare this for your family! The recipe is from my mama’s recipe box and my sisters and I have been making this for many years because it is tried-and-true and there’s no way to make it without success! This is a late post for sure as we enjoyed this dish when my friends, Micki and Mark, were here last week and it was mightily enjoyed!
Though the recipe calls for 8 pieces of chicken breasts, I normally use only 4 and those I cut in half if they are large because the soup-wine mixture adds bulk as well as the herbed stuffing mix so half a breast is usually enough for one serving. The prep is very quick: place the chicken in your baking dish, top each breast with a Swiss cheese slice, mix the soup and the wine, then toss the dry stuffing mix with melted butter. Layer in your dish in this same order and it’s ready to bake! The soup-wine produce a creamy gravy along with the melted cheese and the stuffing mix adds a buttery crunch. You won’t believe what fantastic results you get for such a small amount of effort! Cooks Note: I always buy just 4 large breasts, not the 8 that the recipe calls for but don’t change anything else. The “gravy” is delicious so I make it all!
This is truly one of my favorite dishes and it serves as the anchor of a delectable meal served with vegetables, a salad, and corn muffins. At least that was the menu on Tuesday, and I tell you, truly, it was marvelous, darlink! Do give this one a try soon!
Company Chicken
Ingredients
8 chicken breasts, skinned and bones, cut in half if large
8-4” slices Swiss cheese
1-(10-3/4 oz.) can cream of chicken soup, undiluted
1/2 cup dry white wine
1-1/2 cups herbed seasoned stuffing mix, crushed
1/3 cup margarine, melted
Directions Preheat oven to 350. Arrange chicken in a lightly greased 9×13” glass baking dish. Top with the Swiss cheese slices. In small bowl, combine the soup and wine in a small bowl and mix well. Spoon evenly over the chicken in baking dish. Melt margarine and mix with the crushed stuffing mix. Drizzle this over the chicken pieces. Bake for 50-55 minutes. Do not over bake; just until golden brown and bubbly. Cool slightly before serving.