| | Directions | | Preheat oven to 350-degrees. Spray a 9 x 13-inch casserole dish with cooking spray. Arrange chicken in pan and season with salt, pepper, and garlic powder. Top with Swiss cheese. Sauté 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. |
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| Ingredients | | - |  | 6 boneless, skinless chicken breasts |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 1/2 teaspoon garlic powder |
| - | | 6 slices swiss cheese |
| - | | 2 cans condensed cream of chicken soup (10.75 ounce cans) |
| - | | 1/2 cup dry White Wine |
| - | | 1 package sliced fresh mushrooms (8 ounce pkg) |
| - | | 1 cup frozen cauliflower |
| - | | 1 can water chestnuts (optional) (8 ounce can) |
| - | | 2 cups herb-seasoned stuffing mix |
| - | | 1/4 cup butter or margarine, melted |
| - | | 2 tablespoons butter (for mushrooms) |
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