Chicken Provolone

Chicken Provolone

74

"What could be better than chicken and Provolone cheese in a wine sauce? This is great for large dinner parties, church dinners, etc. I've also used boneless, skinless chicken thighs and it turns out great every time! Increase or decrease the wine to taste, using 1/4 - 1/2 soup can of wine per can of soup."

Ingredients

45 m servings 555 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 555 kcal
  • 28%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 49.8g
  • 16%
  • Protein:
  • 39.3 g
  • 79%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 1525 mg
  • 61%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange chicken breast halves in a single layer in a 9x13 inch baking dish. Top each breast half with a half slice of Provolone cheese.
  3. In a medium bowl, blend cream of chicken soup and white wine. Pour over the chicken.
  4. In a separate medium bowl, mix the butter and stuffing mix. Top the chicken with the stuffing mixture.
  5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

74
  1. 93 Ratings

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I gave this recipe 5 stars, but I made some changes because I used what I had on hand. After cutting the recipe in half, I substituted Cream of Broccoli soup, added some minced garlic, and subs...

This is a difficult recipe to rate only due to the fact that the directions were not very clear to me. I couldn't imagine that you would not prepare the stuffing in advance, however, the directi...

I have very little experience with cooking. (I'm just trying to help the wifey when I can). But I followed the directions carefully and also read the reviews. The dish turned out great and my wi...