Swiss Chicken with White Wine

This recipe was submitted by Eric Nagel: My family has been enjoying eMeals for a few months now (my review of eMeals can be read here), and recently we had our first meal that called for wine.  The kids loved the Swiss Chicken, but I thought the stuffing was rather dry (and burnt, in some areas). Next time we have this meal, I’d like to cover the dish with aluminum foil to see if the stuffing could remain moist. Also, my wife just grabbed a bottle of wine from the basement (it was a bottle from my recent shipment from Laithwaites wine club) – I wonder how a different white wine would change this dish?

Swiss Chicken with White Wine
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
  • 4-6 boneless, skinless chicken breasts
  • 10-3/4 oz. cream of chicken soup (1 can)
  • ¼ c. butter, melted
  • ¼ c. white wine
  • 1 c. stuffing mix
  • 6 slices Swiss cheese
  1. Melt the butter & combine with the stuffing mix.
  2. Combine wine & cream of chicken soup.
  3. In a casserole dish, cover chicken with a slice of cheese each.
  4. Pour over the wine & soup mixture, then the stuffing.
  5. Bake uncovered at 350° F. for 45 minutes.


Funeral Potatoes

Stephanie Says: Frozen potatoes are a necessity for the baking times to be right.  I actually use dry onion flakes reconstituted instead of fresh onion.  You can also substitute the corn flakes for crushed Ritz crackers or potato chips.  This recipe can be doubled for a larger party, but remember to adjust the baking times to suit the larger volume.

Funeral Potatoes
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
  • 16 oz. hash brown potatoes, frozen
  • 16 oz. diced potatoes, frozen
  • 10¾ oz. Cream of Chicken soup
  • 1½ oz. sharp cheddar cheese, shredded
  • ½ c. butter, melted
  • ½ c. onions, chopped
  • ½ tsp garlic salt
  • ½ tsp seasoned salt
  • 2 c. corn flakes, crushed
  • 2 tbsp butter, melted
  1. Grease 9"x13" baking dish. Preheat oven to 350°F.
  2. In a large bowl combine soups, sour cream, cheese, onions, garlic salt, seasoned salt, & the ½ cup melted butter or margarine. Gently fold in hash browns, then gently fold in diced potatoes.
  3. Pour mixture into pan. Combine crushed corn flakes & the 2 tbsp melted butter or margarine. Sprinkle on top of potato mixture in baking dish.
  4. Bake for 30-45 minutes.


Photo Courtesy of Andy Melton on Flickr

Ground Turkey Pockets

Submitted by jennifer_ann7
Serves 8
Exact nutrition facts unknown


1 can (10¾ oz.) condensed Cream of Chicken soup 2 tubes (17.3 oz.) refrigerated southern style biscuits
1 tbsp flour ½ tsp salt
¼ tsp pepper ½ c. sliced carrots
½ c. canned corn ½ c. shredded mozzarella cheese
1 egg, lightly beaten 1½ lb ground turkey


  1. In a nonstick saucepan, over medium heat, brown turkey & drain. Combine soup, beaten egg, flour, salt, & pepper. Add mixture to turkey.
  2. Cook, stirring occasionally, for 5 minutes. Add carrots & corn. Cook for 2 more minutes. Remove from heat & stir in cheese.
  3. On a floured surface, pat 8 of the biscuits into circles. Top each biscuit with 2/3 c. of turkey mixture. Pat remaining biscuits into 5″ circles & place on top of turkey. Seal edges with water.
  4. Press edges together with a fork dipped in flour. Place on an un-greased baking sheet. Bake at 375°F for 12-14 minutes or until golden brown.

Chicken Cordon Bleu Pasta

Submitted by jennifer_ann7


2lbs boneless chicken breasts ½ c. seasoned bread crumbs
1 egg ½ c. milk
8 oz. swiss cheese, cubed 8 oz. ham, diced
10 oz. can Cream of Chicken soup 1 c. milk


  1. Cut chicken into chunks. Beat egg with ½ milk; dip chicken in egg & milk mixture, then into bread crumbs, coating well.
  2. Brown in a little oil until golden. Place chunks in baking dish, add Swiss cheese & ham. Mix cream of chicken soup with 1 c. of milk; mix well & pour over all.
  3. Bake about 30 minutes at 350°F. or until bubbly.
  4. Boil 2 c. of your choice pasta (penne works well). Drain & toss with the chicken mixture.

Breast of Chicken Maya-fique

Submitted by Maya/Malibu Hardy
Serves 8


4 whole chicken breasts, split (about 3 lbs) ¼ c. butter or margarine
2 c. sliced mushrooms 2 cans Cream of Chicken soup
1 large garlic clove, minced 1/8 tsp crushed tarragon (rosemary works too)
½ c. white wine generous dash crushed oregano


  1. Use 1 large skillet or prepare in 2 skillets (10″) by dividing ingredients equally.
  2. Brown chicken in butter; remove. Brown mushrooms.
  3. Stir in soup, garlic, & seasonings; add chicken.
  4. Cover & cook over low heat for 45 minutes, stirring occasionally.
  5. Add white wine & heat slowly. Serve with wild rice mix.