Swiss Chicken and Artichokes with Dressing

 

I opened my Ultimate Southern Living Cookbook last week and this recipe caught my eye.  I'm so glad when I come across a random recipe, decide to make it, and it's amazing!  This is not a recipe for a hectic weeknight meal.  However, if you have an hour or two to spend in the kitchen and want to wow your family and friends, save this one for that occasion!

This dish is a play on chicken and dressing, but is much more multi-dimensional.  The artichokes, wine, and Swiss cheese adds such a depth of flavor.

6 skinned, boned chicken breast halves

2 T. butter

2 T. olive oil

1 (8 oz.) package cornbread stuffing mix

3 slices bread, crumbled

2 large eggs, lightly beaten

3/4 cup chopped onion

1/2 cup chopped celery

1 (14.5 oz.) can chicken broth

1 (14 oz.) can artichoke hearts, drained and quartered

1 can cream of celery soup

3/4 cup dry white wine

1/2 t. dried basil

8 oz. sliced fresh mushrooms

1 (6 oz.) package Swiss cheese slices, cut in half

1/4 cup grated Parmesan cheese

2 T. minced fresh parsley

Brown chicken in butter/olive oil in a large skillet over medium heat.  Remove chicken to a plate and set aside.

Combine stuffing mix and next 5 ingredients; spoon into a greased 9 x 13 baking dish.  Arrange artichoke quarters over dressing mixture; top with chicken.  Pour the butter/olive oil that remains from browning the chicken over the chicken.

Combine soup, wine, and basil; pour over chicken.  Top with mushrooms.  Cover with foil and bake at 350 degrees F. for 50 minutes.

Uncover and arrange cheese slices over casserole; sprinkle evenly with Parmesan cheese and parsley.  Bake, uncovered, 10 more minutes until the internal temperature of the chicken reaches 155 degrees F.  

Serve with steamed broccoli or a green salad.

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