This Should Be Maine’s Official Chicken Casserole Dish

Why? Because it's part of a long, unspoken tradition, which is: the best recipe's always seem to be found on handwritten index cards from who knows who or where. (Since there's no Pats game till Monday, you can skip slaving over the snacks this week and whip up something easy and yummy for your sit down Sunday suppertime.)

This one was literally passed on to us back in the early '80's {try to follow along} thanks to the Aunt of a friend of a co-worker at my wife's old daycare. Of course! The card reads "Recipe from Bev Grant", so we thank Ms. G for handing it over and God bless her, you know we haven't had to futz with this at all over the years.

Here's "Bev's Old School Church Supper Chicken Casserole" and this is exactly how she wrote it down (in cursive blue ink, naturally)...

"Grease a fairly large casserole dish (Pam). Place four boneless, skinless chicken breasts in dish (I usually cut them into smaller pieces first) *Breasts are uncooked*. Cover with 6-8 slices of Swiss Cheese (I like Alpine Lace)"

"Mix together: 1 can cream of chicken soup, 1 large jar sliced mushrooms, 1/2 cup white wine. Stir & pour over chicken. Pour 2 cups dry stuffing mix on top. Cover with 1 stick melted butter. Bake @ 350 for 45 min. (Serves 6)"

Simple and delicious, really. Guaranteed to please. Side dishes? Fresh veggies along with maybe some kinda rice and you're good to go. Enjoy!