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Swiss Chicken Casserole (9/7/2007)

Swiss Chicken Casserole


6 boneless, skinless chicken breasts
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
6 slices Swiss Cheese
2 (10.75 oz.) cans condensed cream of chicken soup
½ cup dry white wine
8 oz. Pkg. Sliced fresh mushrooms
1 cup frozen Cauliflower
1 8 oz. Can water chestnuts (optional)
2 cups herb-seasoned stuffing mix
¼ cup butter or margarine (melted)
2 tablespoons butter (for mushrooms)


Preheat oven to 350-degrees. Spray a 9 x 13 inch casserole dish with cooking spray. Arrange chicken in pan. Season with salt, pepper and garlic powder. Top with Swiss Cheese. Saute mushrooms in separate skillet in about 2 tablespoons of butter, about 5-10 minutes. Combine soup and wine, add mushrooms and water chestnuts. Add frozen Cauliflower and stir well. Spoon over chicken and sprinkle with stuffing mix. Drizzle melted butter over stuffing. Cover and bake for 50-60 minutes. Let rest 5 minutes and serve.

This week's recommended wine from Van's Liquor Store in East Dubuque-Edna Valley Chardonnay

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