Rachel's Recipes

The Lady and Sons Chicken in Wine Sauce

Posted on: December 14, 2009

This is a very tasty, comforting Paula Deen recipe from her restaurant The Lady and Sons (it’s in Savannah and everything on the buffet is so delicious even though you gain about 10 pounds in one sitting). It’s very rich and the flavor comes from the herb stuffing topping so don’t skimp on it!

4 large skinless boneless chicken breasts
4 tablespoons butter, melted, plus more for casserole
Kosher salt and freshly ground black pepper
6 ounces (about 8 slices) Swiss cheese
1 (10 3/4-ounce) can condensed cream of chicken soup
1/4 cup white wine (I used Charles Shaw Chardonnay)
1 cup herb-flavored stuffing mix, crushed

Preheat the oven to 350 degrees F.

Add the chicken to a shallow buttered casserole (I crammed my chicken into an 8×8 pan, but it would certainly fit in a 9×13 pan) and season with salt and pepper, to taste. Layer the cheese slices on top.

In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter.

Bake for 45 minutes.

Source: Paula Deen


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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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