Monday, December 12, 2011

Recipe Timeout: Amy's Awesome Chicken Casserole

This week's recipe comes from my sister-in-law, Amy. The prep is quick and easy, and it's still good the next day.


2 (10 3/4 oz) cans cream of chicken soup
1/2 cup white zinfandel or beer
2 cups shredded Monterey jack cheese
1-2 cups croutons (we eyeball this)
4-6 boneless, skinless chicken breasts (one for each serving)


Preheat oven to 325 degrees.

Spread one can of soup on bottom of a casserole dish, then add chicken.

In separate bowl, mix second can of soup with the wine or beer. Spread mixture evenly over chicken.

Cover with cheese and croutons.

Bake for 1 hour. Best served with rice.


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