Chicken Stuffing Bake

When I was in high school as a freshman, one of my favorite things to eat for lunch was a turkey and swiss sandwich on wheat bread with no mustard or ketchup.  Now that I am an adult and my palate has changed somewhat, I don't like swiss cheese as much.  My daughter loves it on the other hand so I was more than happy to give her the leftover cheese I didn't need for this recipe.  It's another dish I got from the casserole cookbook.  Sad to say that this weekend will be the last time I cook any casserole dish for seven months.  It gets way too hot here and I don't want to turn the oven on and make the house hotter so I'm going to stop cooking casseroles for dinner.  Instead I will be making stuff out of my crockpot so I can't wait to share those recipes with everyone.  This dish was okay and the only reason I didn't care too much for it was because it had swiss cheese in it.  My husband loved it but rated it a 8.  The serving size for this meal states it serves 6, but we don't have a lot of leftovers left because my husband ate so much of it last night.  So, today he's going to pick up a rotisserie chicken and I'm going to make parmesan rice with green beans to go with the chicken.  Anyway, here's the recipe.

Chicken Stuffing Bake

6 boneless skinless chicken breast halves (6 oz. each)
6 slices of swiss cheese
1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted
1/3 cup white wine or chicken broth (I used chicken broth)
3 cups seasoned stuffing cubes
1/2 cup butter, melted

Place the chicken in a greased 13x9 baking dish; top with the cheese.  In a small bowl, combine the soup and wine; spoon over the cheese.  In a small bowl, combine the stuffing cubes and butter; sprinkle over the soup.  Bake, uncovered, at 350 for 45-55 minutes or until a meat thermometer reads 170. 

Makes 6 servings.