CHICKEN IN WINE SAUCE RECIPE

1 pkg. boneless chicken breasts
1 pkg. Stove Top stuffing
2 cans cream of chicken soup
1/2 c. white wine
1/4 c. water

Cook chicken breasts until done.  While chicken is cooking, prepare the stuffing according to package directions.  When chicken is done, cut into bite-sized pieces and place in casserole dish.  Add cream of chicken soup, wine and water.  Mix.    Spread the prepared stuffing on top.  Bake in oven at 350 degrees for 30 minutes.  Freezes well.
and can be prepared ahead without baking.  Bake after freezing and prior to serving.  Serves 6. 

CHICKEN  IN  WINE

6 chicken breast halves, skinless
1 can whole white onions
1 can cream of mushroom soup
1/4 c. sherry
1/4 lb. Cheddar cheese, grated

Place chicken in baking dish.  Mix soup and sherry.  Pour over chicken.  Grate cheese over top.  Bake covered for 45 minutes and uncover for 45 minutes at 350 degrees. 

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CHICKEN  ORIENTAL

1 c. cream of mushroom soup
1 c. (8 oz.) pineapple chunks in pure  pineapple juice, undrained
1 tbsp. soy sauce
2 c. Swanson chunk white chicken
1 c. each sliced celery, green onions  & green pepper
1/2 c. sliced radishes
1 c. sliced water chestnuts

In a skillet, combine soup, pineapple, soy sauce and add remaining ingredients.  Simmer 10 minutes.  Stir gently occasionally.  Serve with cooked rice and additional soy sauce.  Makes about 5 1/2 cups. 

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 EASY  CHICKEN  DISH

Chicken breasts, skinned One layer in oblong dish.  Mix together 1 can cream of mushroom soup and 1 package Lipton onion soup.  Add 1/2 cup of heavy cream.  Mix and spread over chicken.  Sprinkle with paprika.  Bake at 350 degrees for 40 minutes.