Preheat oven to 350 degrees
Serves 6-8 (depending on how many chicken breasts you use! Use less if you want!)
6-8 Chicken Breasts, boneless & skinless
1 can Fat Free Cream of Mushroom Soup
1 Can Fat Free Cream of Chicken Soup
1 Canister Chicken Stove Top Stuffing (the Cornbread Stuffing is yummy too)
Blush Wine (I use the cheapest one, comes in a cardboard milk container!)
Mix together Cream of Mushroom & Chicken Soup & spread ONE HALF of the soup mixture in the
bottom of a 9x13 baking dish. Place chicken breasts on top of soup mixture. Cover chicken breasts
with remaining half of soup mixture.
Cover chicken & soup with stuffing mix, (I pour about an inch worth over chicken, you can pour as
much or as little as you want! Just make sure you can't see any soup mixture.) Saturate stuffing mix
with wine. (Make sure the stuffing mix is well saturated or it will burn!)
Bake for 45 min. to 1 hour, until chicken is done. Check to make sure your stuffing isn't burning. If it
is browning quick, cover loosely with foil.
