Lady & Sons Chicken with White Wine Sauce - Blast from the Past

Paula Gets cookin' with one of the Lady and Sons most talked about recipes! Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast Ingredients 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 Preparation 1.) Preheat the oven to 350 degrees F. 2.) Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. 3.) Layer the cheese slices on top. 4.) In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. 5.) Sprinkle stuffing mix on top and drizzle with melted butter.* 6.) Bake for 45 minutes. 7.) Remove from the oven and serve. *Cook’s Note: If desired use more butter. Recipe courtesy of http://pauladeen.com