Easy Chicken In Wine Sauce Casserole
Easy chicken in wine sauce casserole makes a fancy dish easy enough for an every day dinner. You’ll delight your family or friends with this cheesy, creamy meal and you’ll adore how easy the prep is!
We eat tons of chicken in our house.
So I am always looking for new and different ideas to keep chicken interesting.
This easy chicken in wine sauce casserole turns ho hum baked chicken into a delicious, fancy feeling meal that I’d be proud to serve to company.
But with just a handful of ingredients and a quick prep, this meals is easy enough to serve anytime!
Ingredients
To make this you’ll need:
- Chicken breasts– Trimmed of fat
- Cheese– Thinly sliced Swiss
- Cream of chicken soup– You can substitute for cream of mushroom, celery, etc.
- White wine– Any that you like to drink
- Seasoning– Salt, pepper, dried thyme, onion powder, garlic powder
- Stuffing mix– The seasoned kind
- Butter– Melted
How to Make
This dish feels like it would have an involved prep, but it does not!
To make it, place the trimmed chicken breasts in a 9×13″ baking dish with lightly sprayed nonstick cooking spray.
Then, season the chicken breasts with salt and pepper.
Lay the slices of Swiss cheese evenly out over the seasoned chicken breasts.
Set the dish aside.
Whisk together the condensed soup, wine, thyme, garlic, and onion powder in a medium mixing bowl until the sauce is evenly incorporated and smooth.
Pour the soup mixture evenly out over the cheese covered chicken in the baking dish.
Toss the stuffing mix and melted butter together until evenly combined in a separate mixing bowl.
Sprinkle this mixture evenly out overtop of the chicken.
Bake at 350° for 45 minutes.
After 45 minutes, remove the dish from the oven and let it rest for a couple minutes.
Serve and enjoy!
What to Serve with Baked Chicken in Wine Sauce
Some favorite pairings for this dish include:
- rice
- mashed potatoes
- sauteed green beans
- steamed brocolli
- a simple salad
Storing Leftovers
Store leftovers in an air tight container or the tightly wrapped casserole dish in the fridge for up to 4 days.
Reheat, covered, in a hot oven until warmed through.
Tips and Tricks
- This recipe is written for large chicken breasts. If you use tenders or cutlets, you’ll have to reduce the cook time.
- Not a fan of Swiss? Sub Gouda or Gruyere.
- Use any white wine that you like to drink. Pinot Grigot would work nicely in this.
Other Easy Chicken Casseroles
Chicken in wine sauce casserole is a fancy feeling dish I love to serve to my family or to company. Make it and enjoy!
Looking for other easy chicken casseroles? Try these:
If you’ve tried this CHICKEN IN WINE SAUCE CASSEROLE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Easy Chicken Baked In Wine Sauce
Ingredients
- 4 large chicken breasts
- salt & pepper to taste
- 4-6 ounces thinly sliced Swiss cheese
- 1 can cream of chicken soup
- 1/4 cup white wine
- 1/2 tsp dried thyme
- pinch onion powder
- pinch garlic powder
- 1 cup seasoned stuffing mix
- 4 tbsp butter melted
Instructions
- Lightly spray a 9x13" baking dish with nonstick cooking spray. Add the trimmed chicken breasts to the dish.
- Season the chicken breasts with salt and pepper.
- Lay the slices of Swiss cheese evenly out over the seasoned chicken breasts.
- In a medium mixing bowl add the condensed soup, wine, thyme, garlic, & onion powder. Whisk together until evenly incorporated & smooth.
- Pour the soup mixture evenly out over the cheese covered chicken in the baking dish.
- In a separate mixing bowl add the stuffing mix and melted butter. Toss them together until evenly combined. Sprinkle this mixture evenly out overtop of the chicken.
- Bake at 350° for 45 minutes.
- Let rest for a couple minutes, then serve & enjoy!
Notes
- This recipe is written for large chicken breasts. If you use tenders or cutlets, you'll have to reduce the cook time.
- Not a fan of Swiss? Sub Gouda or Gruyere.
- Use any white wine that you like to drink. Pinot Grigot would work nicely in this.
Nutrition
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