Anonymous wrote:For everyone who loves Stove Top, I have a recipe I’ve used for years from some church cookbook. It hits multiple requirements of this thread lol.
Place chicken breast/tenders (seasoned) in a baking dish and layer slices of Swiss cheese on top. (In a pinch, any meaty white cheese will do.) Mix a can of Campbell’s cream of whatever you like soup with 1/2 can milk and 1/2 can white wine (can sub chicken stock but do wine if you have it) and pour this sauce over it. Then top with dry Stove Top mix and a stick of melted butter poured on that. Put it in the oven on 375 for 35-40 minutes for thinner chicken breasts. Serve it over rice, or another side of Stove Top made per instructions. It is so good.
I'm going to omit the cheese, but we are in business. Thank you!