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
Serves 8
Ingredients
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
Directions
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.
Happy Cooking!
Edwina
Oh, I'm trying this tonight! Edwina, it sounds delicious and easy and I'm dying for chicken. Lovin' me on some chicken!
ReplyDeleteAnd if I mess up tonight, then Wednesday....
I love mixing chicken, stuffing and sauce. To me that's the only way to really eat poultry unless it's dun-blame barbecued! Thank you so much for sharing this!
I can't wait to make this!! I have a chicken casserole recipe that calls for the seasoned bread crumbs and butter, and it's my favorite. Now, add, cheese, and I imagine it'll be perfection!
ReplyDeleteThanks so much for sharing, Edwina. I think it's so cute how your kids named it! :)
Yay! Another keeper recipe that oh so easy. Sounds yummy. I can't wait to try this. Thanks, Edwina.
ReplyDeleteYes, this is going on next week's menu! The blend of flavors sounds wonderful.
ReplyDeleteAnd I have to stop dropping by here before breakfast...I get way too hungry.
I agree, Jan! I think about food all morning. LOL
ReplyDeleteYou know the more I thought about this, I remember a chicken and stuffing casserole done with some kind of soup....
ReplyDeleteBut the chicken was chopped and you could add artichokes or broccoli, or whatever you thought would work but it was pre-Internet and no one ever gave me the recipe. It was served at showers and pot lucks.
If any of you guys recognize that lame description, feel free to share. That's what this reminded me of, so I'm extra excited.
Ruthy, the recipe that I've loved for years (courtesy of Laurie Smith!) is:
ReplyDeleteOne 5-pound chicken boiled or roasted and pulled off the bones. Stir in one small container of sour cream and one can of cream of mushroom (or cream of chicken if your kids don't like mushrooms) soup. Top with the Pepperidge farm herb stuffing crumbs. Drizzle with a stick of melted butter. (I usually use less butter).
By the way, Laurie pronounced her name Lah-REE. Very southern. :)
ReplyDeleteSo this IS similar, just baked as whole breasts. I love it already, Edwina!
ReplyDeleteMissy, thank you, I'm going to try that soon. On one of those bad GOTTA EAT EVERYTHING IN SIGHT days, most likely. ;)
Better late than never! Last week went by in a flash and I never got over here to check in! If you've tried this dish already, I do hope it was a hit with your family. And if you're planning to make it soon, hope you and your family enjoy it, too!
ReplyDeleteBlessings to all!
Edwina, I totally understand about weeks like that! :)
ReplyDelete