Nov 20, 2013 5:30 PM by Tom McNamara
1 and a half pounds boneless, skinless chicken breasts
2 (6oz) boxes herb seasoned stuffing mix (prepared)
1 can condensed cream of mushroom soup
1/2 cup sweet vermouth
1/4 cup milk
Spray 9" by 13" baking pan with cooking spray.
Preheat oven to 325 degrees.
Rinse and dry chicken breasts and lay evenly across bottom of pan.
Spread prepared stuffing evenly over chicken breasts.
Mix soup, vermouth, and milk and pour evenly all over stuffing.
Cover pan with aluminum foil.
Bake for about an hour and 15 minutes. (Less time if chicken breasts are thin cut) Remove foil and bake an extra 10 minutes to crisp top of casserole.
Serve with canned peas and cranberry sauce. Enjoy!