Chicken Provolone

Chicken Provolone

73 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  ashbeth

“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.”

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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (73)

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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 substituted swiss cheese. To cut down the wine I used 1/2 cup wine and 1/2 cup lowfat milk. Lastly, I added 1 cup of water to the stuffing so that it would be moist. I cooked it for 30 minutes covered, removed the cover and cooked an additional 15-20 minutes. It really was a tasty dish, and I will make it again.



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 directions did not ask to do so. Fortunately I do read all reviews and apparently others felt the same as I, so I did make the stuffing on top of the stove first. This would, as other reviewers stated to be quite a salty dish, so I used "healthy" cream of chicken soup. Others said that the dish was rather bland, so I not only seasoned my chicken, but also the soup, to which I used beer and not wine (I was out). To make it more interesting, I sauteed onions and portabello mushrooms and added that to the layers on top of the chicken. Not a lot of changes here, but just a few things to enhance the dish. All in all Ashbeth, this is a very good recipe that my whole family truly loved. Thanks so much!



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 wife and daughter love it! Thanks! Here are a couple of changes I tried: 1. I cut the chicken into small strips. That made it easier to serve (especially for children). It also helped when checking to see if the chicken was cooked by pulling out a small piece. I also used 12 pieces rather than 8 so we could eat it for two nights. 2. I sauteed 1/2 onion, 3 table spoons minced garlic, 5 mushrooms, parsley, and oregano in about 1/2 cup of butter . Then I spread that over the chicken. Next time my wife suggested that I could even marinate the chicken in the sautee for a while. 3. I used about 5-6oz of wine because of the other reviews. But I didn't really taste it. I might use about 8-9oz next time. 4. I used 2 slices of cheese over each breast. Again, I didn't realy taste it. I think I might go with 3 next time. 5. I used too much cream of chicken soup (about 30oz). The dish was a little too liquidy. Next time I'll probably use about 20oz. Thanks again!

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Amount Per Serving (8 total)

  • Calories
  • 555 cal
  • 28%
  • Fat
  • 17.3 g
  • 27%
  • Carbs
  • 49.8 g
  • 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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Mozzarella Chicken


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Swiss Chicken Casserole II