Tipsy Chicken and Dressing
Main Dish
Ingredients
1 (8 ounce) package cornbread stuffing mix
2 eggs
3 slices bread, crumbled
1 (14 1/2) ounce can chicken broth, undiluted
1 small onion, finely chopped
1 stalk celery, finely chopped
1 (14 ounce) can artichoke hearts, drained and quartered
8 chicken breast halved, boned and skinned
8 (1 ounce) slices Swiss cheese
1 (10 1/4 Ounce) can cream of celery soup, undiluted
1 cup white wine
1/2 teaspoon dried whole basil
4 mushrooms, sliced
1/4 cup grated Parmesan cheese
2 tablespoons minced parsley
Parsley Sprigs
Instructions
Combine first six ingredients; mix well. Divide mixture among 8 lightly greased individual 2-cup casserole dishes. Place 3 artichoke quarters in the middle of dressing mixture; place chicken over artichokes. Top with Swiss cheese. Combine soup, wine, and basil; pour over chicken. Top with mushrooms, Parmesan cheese, and minced parsley. Cover and bake at 350° for 40 minutes. Uncover and bake an additional 10 minutes. Garnish with parsley.