Quick and Easy Chicken Breast Casserole
Layers of specialty flavors are baked right in for this main dish chicken casserole.
Ingredients
1.25 pounds skinless, boneless chicken breast halves
4 slices Swiss cheese or provolone cheese
0.5 cup dry sherry or vermouth or any dry white wine
1 cup sliced fresh mushrooms or 1 can (8 ounces) sliced mushrooms, drained
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 cup seasoned croutons
3 tablespoons butter, cut-up
4 slices Swiss cheese or provolone cheese
0.5 cup dry sherry or vermouth or any dry white wine
1 cup sliced fresh mushrooms or 1 can (8 ounces) sliced mushrooms, drained
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 cup seasoned croutons
3 tablespoons butter, cut-up
Instructions
Heat the oven to 350°F.
Place the chicken into a 2-quart shallow baking dish. Top each chicken breast with 1 cheese slice. Stir the sherry, mushrooms, if desired, and soup in a medium bowl. Pour the soup mixture over the chicken. Sprinkle with the croutons and the butter.
Bake for 45 minutes or until the chicken is cooked through.
Place the chicken into a 2-quart shallow baking dish. Top each chicken breast with 1 cheese slice. Stir the sherry, mushrooms, if desired, and soup in a medium bowl. Pour the soup mixture over the chicken. Sprinkle with the croutons and the butter.
Bake for 45 minutes or until the chicken is cooked through.
Quick and Easy Chicken Breast Casserole
Layers of specialty flavors are baked right in for this main dish chicken casserole.
Directions
Print
Heat the oven to 350°F.
Place the chicken into a 2-quart shallow baking dish. Top each chicken breast with 1 cheese slice. Stir the sherry, mushrooms, if desired, and soup in a medium bowl. Pour the soup mixture over the chicken. Sprinkle with the croutons and the butter.
Bake for 45 minutes or until the chicken is cooked through.
Ingredients
1.25 pounds skinless, boneless chicken breast halves
4 slices Swiss cheese or provolone cheese
0.5 cup dry sherry or vermouth or any dry white wine
1 cup sliced fresh mushrooms or 1 can (8 ounces) sliced mushrooms, drained
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 cup seasoned croutons
3 tablespoons butter, cut-up
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