Thursday, August 21, 2008

Swiss Mushroom Chicken Bake

I made that name up & I think I'll keep it. The original was fancy fast chicken. I made this new dish last night & it was super easy & super delish. I will definitely make this again! Ya see, you're inspiring me!!! I have this long list of new dishes to try but I have an equally large collection of old favorites.

 


Anyhoo, this my Haitu (2 words, 2 words, 2 words.....) to express just how easy this was. And for a weeknight when I start dinner at 6 that's exactly what I need: Preheat oven. Prepare everything. 10 minutes. Pop in. Haitu done. Now, I loved that I was done prepping by the time the preheating was done. And when I popped it in the oven I went on the treadmill.

Swiss Mushroom Chicken Bake (adapted from MinuteChef.com)
4 thin chicken cutlets
4 slices Baby Swiss cheese
4 oz pkg of fresh gourmet mushrooms
1/2 can of cream of mushroom soup
1/2 cup white wine plus a little more
1 cup Pepperide Farm Herb Seasoned Stuffing
A little melted buttah!

Pre-heat oven. Place chicken in lightly greased (I used Pam) glass baking dish. Top each chicken with slice of cheese. Lay mushrooms on top. I used 1/2 of a 4oz package but next time I plan to use the whole pkg. Mix cream of mushroom with wine & spoon over each piece of chicken. Spread stuffing mix & drizzle melted butter on top. I took a little extra wine & lightly poured a little around the edges of the dish, for steaming purposes of course. Bake at 350 for about 30 minutes.

My Thoughts:

I don't use canned goods too much but I am starting to become a little more flexible with the cream of's because, as in this dish, I only used 1/2 can. It was more than enough especially when mixed with the wine & I only spooned a bit over each piece of chicken rather than the dish being completely drenched in sauce/cream.



As I was prepping, I thought this would be enough mushrooms but they weren't. Use entire 4 oz package next time if you love 'em.


I love meals like this where I can enjoy a glass of wine that was also used in the cooking of the dish! Notice there were NO leftovers!

16 comments:

Unknown said...

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sassy stephanie said...

Must try this one. Easy is for me and Sweetie loooooves mushrooms.

Anonymous said...

cheese, mushrooms, chicken... it is like heaven in a pan!!!

Angela said...

Yum!!! You and I are so much alike. I love dishes like this and your wilted spinach looks great!

I, too have been trying to get away from cream of ____ soup recipes, because I know that's not the healthiest. But then again, as you say, it's not THAT bad and you don't have to use a ton. I still cringe when I see a recipe that involves four "cans of" but I realize I don't have to go overboard; I can still enjoy a little. We only have four or five recipes (out of our entire fave collection) that include cream soups, and the versions I have found at Whole Foods simply don't work like Campbells (and believe me, I have tried, LOL!) So as we cruise into fall and winter, you'll see several recipes from me that use them, and they are just SOO yummy I can't give 'em up!

PS if you like Pinot, have you tried Sauvignon Blanc? My current favorite white...

Happy Thursday!

Stella's World said...

Looks great! That is sauteed spinach w/ garlic on the side isn't it? Good combo!

Stella's World said...

P.S.- I have the same cobalt blue pyrex dish- from the publix kitchen gadget aisle!

Life, Love And Lola said...

YUMMMMMM! This dish looks wonderful!

Yellow Beads said...

Well, unfortunately I am not big on mushrooms, but I like the bottle of wine in the last photo--teehee! :))

Lula! said...

You always make me hungry. And thirsty.

And girl--the cream soups are a southern staple. I'm all for the easy-peasy things of life and in the kitchen!

Anonymous said...

That looks delicious!!!!

Claremont First Ward said...

Looks like a hit. My family would LOVE this.

Aubrey said...

Ok, I had to stop reading your blog after this first post. I haven't eaten anything yet and it looks soooo good. I will come back after lunch and try again! LOL

Jen said...

Ok so I would love this recipe but no one else in the family would. Can I be selfish and make it just for me and have them eat PB&J? Probably not :)

Jenny said...

Oh man, this dish looks incredible! I would have this all to myself and make the family something else. Yum!

Casey's trio said...

This looks like a great recipe! Thanks for posting it...will have to try it soon!

Anonymous said...

That looks soooo good... my boyfriend hates mushrooms but I bet if I used whole mushrooms he'd be cool with picking around them. YUM. Question: is the wine necessary? Can I sub in something else? We don't drink and it kind of kills me (aka, my budget) to buy a whole bottle just for a bit for this recipe.