Lady & Sons Chicken Casserole
Lady & Sons Chicken Casserole
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon butter, softened, for greasing
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 6 slices provolone cheese
- 1 can condensed cream of chicken soup, (10.5 ounces)
- 1/2 cup dry white wine, (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup stuffing mix, dry, crushed
- 2 tablespoons butter, melted
Instructions
- 1
Preheat the oven to 350°F. Grease a shallow 9x13 inch casserole dish with 1 tablespoon of softened butter.
⏱️ 5 min•🌡️ 350
- 2
Arrange the cut chicken pieces evenly in the bottom of the prepared casserole dish. Season the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to your taste.
⏱️ 3 min
- 3
Layer the provolone cheese slices over the seasoned chicken, ensuring the chicken is mostly covered.
⏱️ 2 min
- 4
In a medium bowl, combine the condensed cream of chicken soup and the dry white wine. Stir well until smooth. Season this mixture with a pinch more salt and pepper if desired.
⏱️ 3 min
- 5
Pour the soup and wine mixture evenly over the cheese layer in the casserole dish.
⏱️ 1 min
- 6
Sprinkle the crushed stuffing mix evenly over the top of the soup mixture.
⏱️ 1 min
- 7
Drizzle the 2 tablespoons of melted butter over the stuffing mix, ensuring it is as evenly distributed as possible.
⏱️ 1 min
- 8
Bake the casserole in the preheated oven for 45 minutes, or until the chicken is cooked through and the topping is golden brown and bubbly.
⏱️ 45 min•🌡️ 350
- 9
Carefully remove the casserole from the oven and let it rest for a few minutes before serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Lady & Sons Chicken Casserole
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon butter, softened, for greasing
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 6 slices provolone cheese
- 1 can condensed cream of chicken soup, (10.5 ounces)
- 1/2 cup dry white wine, (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup stuffing mix, dry, crushed
- 2 tablespoons butter, melted
Instructions
- 1
Preheat the oven to 350°F. Grease a shallow 9x13 inch casserole dish with 1 tablespoon of softened butter.
⏱️ 5 min•🌡️ 350 - 2
Arrange the cut chicken pieces evenly in the bottom of the prepared casserole dish. Season the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to your taste.
⏱️ 3 min - 3
Layer the provolone cheese slices over the seasoned chicken, ensuring the chicken is mostly covered.
⏱️ 2 min - 4
In a medium bowl, combine the condensed cream of chicken soup and the dry white wine. Stir well until smooth. Season this mixture with a pinch more salt and pepper if desired.
⏱️ 3 min - 5
Pour the soup and wine mixture evenly over the cheese layer in the casserole dish.
⏱️ 1 min - 6
Sprinkle the crushed stuffing mix evenly over the top of the soup mixture.
⏱️ 1 min - 7
Drizzle the 2 tablespoons of melted butter over the stuffing mix, ensuring it is as evenly distributed as possible.
⏱️ 1 min - 8
Bake the casserole in the preheated oven for 45 minutes, or until the chicken is cooked through and the topping is golden brown and bubbly.
⏱️ 45 min•🌡️ 350 - 9
Carefully remove the casserole from the oven and let it rest for a few minutes before serving.
⏱️ 4 min