Paula Deen Lady and Sons’ Chicken in Wine Sauce

Paula Deen Lady and Sons' Chicken in Wine Sauce is a creamy baked chicken casserole with Swiss cheese, white wine and buttery stuffing, ready in 1 hour. Try this easy Southern chicken dinner for Sunday dinner or church supper, since it's a simple one-dish bake and needs almost no prep.

Cover the chicken with the Swiss cheese before the soup and wine mixture goes on, because that layer melts into the sauce as it bakes. Pour the sauce over bare chicken and you lose that creamy, cheesy blanket.

Paula keeps the sauce to just cream of chicken soup and a splash of white wine, so the dish tastes rich without any extra cooking on the stovetop. The herb stuffing mix crisps up under the melted butter and works as a crunchy topping instead of plain breadcrumbs.

Paula Deen Lady and Sons' Chicken in Wine Sauce

0.0 from 0 votes

Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

520

kcal

Tender chicken breasts bake under melted Swiss cheese and a silky wine-spiked cream sauce. A buttery herb stuffing crust turns crisp and golden on top while everything bubbles in the oven.

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
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Then butter a shallow casserole dish so the chicken doesn't stick.
• Season the chicken: Add the 4 large skinless boneless chicken breasts to the buttered casserole and season with kosher salt and ground black pepper. Then lay the 6 ounces of Swiss cheese slices over the top.
• Mix the sauce: Stir the 10 3/4-ounce can of cream of chicken soup and 1/4 cup white wine together in a medium bowl, then season with salt and pepper. Pour it over the cheese so the sauce covers the whole dish.
• Add the topping: Sprinkle 1 cup crushed herb-flavored stuffing mix over the sauce. Then drizzle 4 tablespoons melted butter on top so the crumbs brown as they bake.
• Bake and serve: Bake for 45 minutes, until the topping is golden and the sauce bubbles around the edges. Then pull it from the oven and serve right away.

Tools for this recipe

• Pyrex 9x13 glass baking dish, ThermoPro instant-read thermometer, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese instead of Swiss?

Provolone or mozzarella melt just as smoothly if you don't have Swiss on hand. Swiss gives a slightly nutty flavor that goes well with the wine, so the dish tastes a little milder with the swaps.

What kind of white wine works best?

A dry white you'd happily drink, like Chardonnay or Pinot Grigio, is the safest choice. Skip anything sweet, since it can make the cream sauce taste sugary.

How do I store and reheat leftovers?

Cover the dish or move the chicken to an airtight container and refrigerate for up to 3 days. Reheat in a 350°F oven until warm, because the microwave softens the stuffing topping.

Can I assemble it ahead of time?

You can stack the chicken, cheese and sauce in the dish and refrigerate it covered for a few hours. Add the stuffing and butter right before baking, so the topping stays crisp.

How do I keep the chicken from drying out?

The soup and cheese layer holds in moisture, so keep the dish in the oven only for the full 45 minutes. If your breasts are very thick, slice them in half horizontally so they cook evenly.