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Lady and Sons’ Chicken in Wine Sauce

By Paula Deen


Difficulty: Easy


  • 4 large skinless boneless chicken breasts
  • 4 tablespoons melted, plus more for casserole butter
  • 6 oz (about 8 slices) Swiss cheese
  • 1 10 3/4-ounce can condensed cream of chicken soup
  • 1/4 cup white wine
  • 1 cup crushed herb-flavored stuffing mix
  • kosher salt
  • ground black pepper


Preheat the oven to 350 degrees F.

Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top.

In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter.* Bake for 45 minutes. Remove from the oven and serve.

*Cook’s Note: If desired use more butter.

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