This was a family favourite when my kids were young and I loved it because I could throw it together fast (even with frozen chicken breasts) and it always turned out yummy.
9 X 13 Casserole dish
Prep Time: 20 minutes
Cook Time: 50 minutes
*1-10 can or carton of cream of mushroom, or celery soup (my favourite is Pacific Organic Cream of Mushroom soup)
1/2 cup dry white wine (can use non-alcoholic wine from grocery store if you prefer)
6 boneless chicken breast or 8-10 thighs (can even use 8-10 chicken drums for a more economical version)
6 slices or 2/3 cup shredded of your favourite cheese: Swiss, Gouda, Smoked Cheddar are some of our favourites.
Salt and pepper to taste
Option: Add 1/2 cup sliced mushrooms
*1/2 cup bread crumbs (I save the ends of my sourdough bread and make bread crumbs from that)
2-3 Tablespoons grated parmesan cheese (can leave this out if you don't have on hand)
1 tsp garlic powder
2-3 Tablespoons melted butter or ghee
Serve over rice or noodles with a salad or veg and dinner is done!
Lightly grease 9 x 13" baking pan and place chicken in single layer, put the cheese on the top of each chicken.
In a bowl combine the soup, wine, seasonings and pour over chicken.
combine topping ingredients and sprinkle over the top.
Bake at 350 for 50-60 minutes. If using frozen chicken breasts add 12-15 minutes to bake time and foil the top for the first 30 minutes of bake time.
*If making gluten free make sure these ingredients do not contain gluten.