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.
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!