Kids Come Up with the Craziest Words
I have this wonderful chicken recipe that I have cooked more times than I can count over the years. The name of the dish is “Creamy Baked Chicken.” But the “creamy” part isn’t really creamy. It’s not a sauce, or gravy, or a soup consistency. When my children, Kim and Kyle, were young, they decided it was “goopy.” “You know, Mom, it’s gooey but kinda soupy, too.” From that day forward I have cooked “Goopy Baked Chicken.” (Rachel Ray was not the first chef to combine 2 food descriptions or titles for a new word. My kids beat her to it!!) This dish is so simple, it takes only a few minutes to prepare. It’s delicious enough to serve for guests. I hope it becomes one of your family’s favorite dishes.
Goopy Baked Chicken
Prep Time: 10 minutes
Cook Time: 45-55 minutes
8 boneless chicken breasts
8 thin slices Swiss cheese
1 can cream of chicken soup
¼ C dry white wine (can substitute cooking wine)
1 C Pepperidge Farm herb-seasoned stuffing mix
3 T melted butter
Arrange chicken in a lightly greased baking dish. Top each chicken breast with one slice of Swiss cheese. Mix the soup and wine and spoon the mixture over the cheese. Cover the dish with the Pepperidge Farm stuffing mix and drizzle melted butter over the stuffing mix. Bake, uncovered, in 350 degree oven for 45-55 minutes.
I normally serve this dish with steamed broccoli or cauliflower. When we have guests, Green Bean Almandine goes great with the dish.