Thursday, December 21, 2006

Chicken and Cheese Casserole

Mom and I were going to be late home, so Granma made dinner and my cousin joined us.
Granma says it would've been better with water than wine, but she was scared she wouldn't be able to get it open.

They also must slaughter chickens the size of turkeys now, because those were some huge chicken breasts. Or they were pumped up later...

Chicken and Cheese Casserole
4 boneless skinless chicken breasts
1 can Cream Of Mushroom Soup
1 can Cream of Chicken Soup
1 cup white wine (or water)
slices of swiss cheese

Place chicken in casserole dish and top each breast with a layer of swiss cheese.

Mix soup and wine together until its the right consistency. If more wine is needed, use more. Pour over chicken in dish.

Top with breadcrumbs and drizzle with melted butter.

Put it oven at 350 or 55 minutes or until chicken cooked through and top is crispy.

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