Chicken A La Dee Dee

Name: Chicken A La Dee Dee
Ingredients: 2 lb. boneless, skinless chicken breasts, cut into thirds (if frozen, thaw and pat dry); 8-oz. pkg. deli, thin-sliced swiss cheese; 1 can cream of chicken soup; 1 can cream of mushroom soup; 1/3 c. white wine; 4 Tbsp. milk; 1/3 c. butter, melted; 1 1/2 c. Pepperidge Farm Herb Stuffing mix; Cavender's seasoning to taste; 1 1/2 - 2 c. cooked rice

10 ingredients

8 steps

Ingredients

2 lb. boneless, skinless chicken breasts, cut into thirds (if frozen, thaw and pat dry)
8-oz. pkg. deli, thin-sliced swiss cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1/3 c. white wine
4 Tbsp. milk
1/3 c. butter, melted
1 1/2 c. Pepperidge Farm Herb Stuffing mix
Cavender's seasoning to taste
1 1/2 - 2 c. cooked rice

Directions

1

Spray casserole (the size pan a little smaller than 9 x 12) with Pam.
2

Spread rice in bottom of pan.
3

Place chicken in a single layer on top of rice and season lightly with Cavender's. Put cheese on top of chicken; set aside.
4

Mix soups, wine and milk in a small bowl.
5

Pour over chicken mixture.
6

Sprinkle stuffing mix on top and drizzle with melted butter.
7

Bake uncovered 40 minutes at 350 degreees.
8

After removing from oven, let sit about 15 minutes before serving.