This recipe offers a delightful twist on a classic baked chicken dish, combining tender chicken breasts with a creamy Swiss cheese sauce and a crispy herb crust.
Preheat your oven to 350°F (175°C).
Always preheat the oven to ensure even cooking.
Arrange the chicken breasts in a greased casserole dish.
Ensure the chicken pieces are evenly spaced for uniform cooking.
Top each chicken breast with a slice of Swiss cheese.
Use freshly sliced cheese for the best melting quality.
In a mixing bowl, combine the cream of mushroom soup and white wine. Mix well.
Whisk the mixture to ensure a smooth consistency.
Pour the sauce evenly over the chicken breasts.
Spread the sauce to cover all the chicken pieces.
Sprinkle the herb-seasoned stuffing mix over the chicken and sauce.
For extra crunch, lightly toast the stuffing mix beforehand.
Drizzle the melted butter over the stuffing mix.
Ensure the butter is evenly distributed for a golden crust.
Bake in the preheated oven for 45 to 55 minutes, or until the chicken is fully cooked and the topping is golden brown.
Check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
Serve the baked chicken hot, garnished with fresh parsley if desired.
Pair with your favorite side dishes for a complete meal.
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