Chicken and stuffing bake

Cooking Instructions

Grease lasagna sized pan with butter. Layer cooled au gratin potatoes first. Set aside. Combine cream of chicken soup with the sour cream, wine and boullion envelopes whisking together well. Combine 3/4 of the stuffing with the carmelized onions and browned, diced Italian sausage. Layer over the augratins in pan. Combine chicken strips with the herbs and spices listed. Toss with 2 tbsp melted butter. Layer seasoned chicken breasts over top of stuffing mixture. Pour sour cream-soup mixture over top of the chicken in the pan. Spread evenly. Combine remaining stuffing with the French's onions and sprinkle over top of the chicken and soup in the pan. Bake covered at 400 degrees for 20 minutes. Uncover and bake 10 minutes more. Top with the swiss cheese and bake for another 10 to 15 minutes or until cheese is browned and bubbly. Let sit for 15 minutes then cut and serve.