Before starting this blog, I posted no recipes, but pictures of my dinner on Facebook with alarming regularity. Frankly, taking pictures for posting to Facebook was the. best. use. ever. of my blackberry. I would post what we were having and let the comments roll. There were the usual, "Oh, that looks good"s or "What's in that?"s, but my friend Carrie kept joking that I should make her dinner. I told her that I should too, and invited her, her husband and 2 girls for dinner...in JULY.
It is now March. We had them for dinner on Saturday. But, you know, the good thing is we finally got around to having dinner. J was thrilled that there was another boy coming for dinner, and I was thrilled to be making good on my resolution to have more company in for dinner.
Apparently Carrie's husband was concerned that I would make eggplant lasagne...but I didn't. I made this. It's super easy, super yummy, and probably high in sodium, but I totally don't care. I don't make this a lot, just like I don't cook with or drink wine a lot. That was good too.
I present to you now the 4 Cheese Italiano Chicken bake:
1 pkg. Stuffing Mix for Chicken1 can condensed cream of chicken soup1/2 c dry white wine4 small boneless skinless chicken breasts (1 lb./450 g)1-1/2 c Italian blend shredded cheese
1. Heat oven to 400F.From Kraft Canada
2. Prepare stuffing mix as directed on package. Mix soup and wine.
3. Place chicken in 13x9-inch baking dish; top with cheese, soup mixture and stuffing.
4. Bake 30 min. or until chicken is done.
This is a really forgiving dish. I've made it twice. I have made it once with broth, and once with the white wine it called for. I also used a Riesling/ Gewurztraminer blend that I had in the cupboard with no ill results. I also made it one evening, covered it with foil in the fridge and had J pop it in the oven 45 minutes before I was to be home late one night. Steamed broccoli is a nice foil too.
I just wish mine looked like the Kraft picture. But frankly, picture or no, I'd make it again. So tasty!