Paula Deen's Chicken in Wine Sauce
Sounds so fancy, tastes so delicious!
Lady and Sons’ Chicken in Wine Sauce
By Paula Deen
Ingredients
- 4 large skinless boneless chicken breasts
- 4 tablespoons melted, plus more for casserole butter
- 6 oz (about 8 slices) Swiss cheese
- 1 10 3/4-ounce can condensed cream of chicken soup
- 1/4 cup white wine
- 1 cup crushed herb-flavored stuffing mix
- kosher salt
- ground black pepper
Directions
Preheat the oven to 350 degrees F.
Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top.
In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter.* Bake for 45 minutes. Remove from the oven and serve.
*Cook’s Note: If desired use more butter.
SOURCE: PaulaDeen.com
Insurance can be confusing — and most people have questions they feel like they should already know the answer to.
The easiest 15-minute recipe!
“Home Inventory in 30 Minutes: The Thing You’ll Be Glad You Did”
Includes: phone video walkthrough method, where to store it, high-value items scheduling, receipts/photos and downloadable checklist for home inventory.
January 2026
This post answers an 'Asking for a Friend' question:
"Does my auto insurance cover theft of my college student's belongings from their car?"
Life comes with a lot of moving parts — and most of them don't come with instructions.
Winter has a way of slowing everything down — shorter days, colder mornings, and a calendar that somehow fills up fast.
Slow-Cooker Chicken and Dumplings Total Time Prep: 20 min. Cook: 5 hours Yield 8 servings Slow-cooker chicken and dumplings is a classic comfort food made easy with shortcut ingredients. This recipe requires minimal effort, so you can enjoy a filling, home-cooked meal anytime! Ingredients 1 small onion, chopped 1 cup chopped carrot 1 cup chopped celery 1 garlic clove, minced 2 pounds boneless skinless chicken thighs or boneless skinless chicken breasts 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried marjoram 2 cans (10 ounces each) condensed cream of chicken soup, undiluted 1 cup reduced-sodium chicken broth 1 cup frozen or canned peas, drained 1 can (6 ounces) large refrigerated buttermilk biscuits Chopped fresh parsley, optional Directions Place onion, carrot, celery, and garlic in a greased 6- or 8-qt. slow cooker; stir. Place chicken thighs or breasts on top. Sprinkle with oregano, salt, pepper, and marjoram. In a small bowl, stir together the cream of chicken soup and broth, then pour over the chicken. Cover; cook on low for 4-5 hours or on high for 2-3 hours, or until the chicken is cooked through. Shred chicken with two forks. Stir in peas. Cut the biscuits into 4 pieces each; arrange them on top of the chicken. Cook on high 1 to 1-1/4 hours or until biscuits are cooked through. If desired, top with chopped parsley and additional pepper. Source: tasteofhome.com
It comes together in 30 minutes but tastes like it simmered all day.
Mid-Season Tips to Keep Your Home Safe All Winter Long
