Dump-and-Bake Chicken Supreme


  • 2 -2 ½ lbs. boneless skinless chicken breasts (I used 6 small breasts that totaled about 2 1/3 lbs.)*
  • 1 (10.5 ounce) can condensed cream of mushroom soup (NOT diluted)
  • ½ of a soup can of white wine (about ¾ cup), or can substitute with ¾ cup chicken broth
  • 6 slices Swiss cheese
  • 1 small (8 ounce) package dry Pepperidge Farm Stuffing Mix (about 3 ¾ cups)
  • 1 stick butter (1/2 cup), melted


  1. Preheat oven to 350 degrees. Spray a 9 x 13-inch baking dish with cooking spray (or any similar size dish that will hold your chicken in a single layer).
  2. Place the chicken in the bottom of the prepared dish.
  3. In a small bowl, whisk together condensed soup and wine to make a sauce. Pour over the chicken.
  4. Add a layer of Swiss cheese over the sauce. You can tear the cheese slices to fit the dish, as necessary.
  5. In a separate bowl, stir together dry stuffing mix and melted butter. Place the stuffing on top of the casserole. Cover tightly with foil.
  6. Bake, covered, for 30 minutes. Remove the foil and bake, uncovered, for 20 more minutes (or until chicken is cooked through).

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