Once upon a time, a long, long time ago... I hated mushrooms. I mean, HATED! They were the scum of the food world and belonged at the bottom of the food chain and were also at the top of my will not eat list.
But, as I grew up, my feelings changed. And I began to like mushrooms. And now? Well, I love them! One of my favorite snacks is mushrooms sautéed with a bit of butter and splash of red wine. Delish!
And so, it should come as no surprise that one of my all-time favorite recipes is heavy on the mushroom factor. I actually double the amount needed. ;) No fear if you're not a mushroom fan (like my husband), because you can pick them out and wouldn't even know the difference!
Trust me, you'll want to make this, whether you're a mushroom lover or not. It's cheesy, warm and perfect on a chilly winter night or a warm summer's eve. This dish was passed down to me years ago from a client of mine back when I worked at Curves. Yes I really did work there. Best. Job. Ever! I literally got paid to talk and workout. It was perfect. :)
Here's what you'll need to get started:
4 boneless, skinless chicken breasts, halved
8 slices white cheese (I prefer Swiss)
1/2 lb. fresh mushrooms, sliced (I double it!)
1 can cream of chicken soup
1/4 cup dry white wine
1 8 oz. package chicken stuffing, prepared according to package directions
1/4 cup butter, melted
Let's get started!
First, preheat your oven to 350 degrees. Prepare stuffing according to package directions.
Next, place chicken breasts in a greased 9x13 baking dish. Top with cheese slices...
And lots of mushrooms. Mmmm!
Now, combine soup and wine. Blend well. Pour mixture evenly over chicken, cheese and mushrooms.
Spoon prepared stuffing over the soup layer.
Drizzle with butter.
Bake for 45-55 minutes.
This serves 8, but I can guarantee you'll want seconds! The crunchy stuffing, melty cheese and moist chicken all combined into one heavenly concoction will be sure to please even the pickiest palate. Don't believe me? My 1 1/2 year old devoured this for dinner last night! ;)
Tell me, what are your feelings on mushrooms? Yay or nay?
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