Chicken Provolone

Chicken Provolone What could be better than chicken and Provolone cheese in a wine sauce? This is great for large dinner parties, church dinners, etc. I’ve also used boneless, skinless chicken thighs and it turns out great every time! Increase or decrease the wine to taste, using 1/4 – 1/2 soup can of wine per can of soup.


Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 30 mins

    TOTAL : 45 mins

    SERVING : 8

    YIELD : 8 servings

  • Preheat oven to 350 degrees F (175 degrees C).

  • Arrange chicken breast halves in a single layer in a 9×13 inch baking dish. Top each breast half with a half slice of Provolone cheese.

  • In a medium bowl, blend cream of chicken soup and white wine. Pour over the chicken.

  • In a separate medium bowl, mix the butter and stuffing mix. Top the chicken with the stuffing mixture.

  • Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Per Serving: 555 calories; protein 39.3g; carbohydrates 49.8g; fat 17.3g; cholesterol 99.6mg; sodium 1524.7mg.