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Its a new day!

27 Sep

So here I am starting a new day of marriage and I realize something!  This wifey girl is way different the then girly wife I was, a year and four months.  I’ve developed my technique, so to speak.  I have become incorporated in my husband’s life, still being the person I always was, with just a few tweaks and compromises.

Don’t judge just yet!  I’m not bragging that I have figured out the secret of marriage!  Oh no!  Does anyone ever fully understand?  I just realized that in marriage expectations need to be tossed out the window, and just accept the person you married completely.  Forever is a long time!  It’s a thought I am slowing becoming more accustomed too as the days go on.

So here is to the next eight months and all the rest!  May it continue to help me grow into the truer, stronger, more loving me.

My goal for this blog is to share my tips and ideas I discover along the journey of married life, that it may help you, friends, relax and enjoy the bumpy road

here is a wonderful recipe I found today, super easy!  Intimidation level, on a scale from 1-10, was at a 2.5.  The name is great too.


4 chicken breasts, split and skinned

8 slices Swiss cheese

1 can cream of chicken soup

1/4 c. white wine (or chicken broth)

1 c. herb-seasoned stuffing mix

1/4 c. butter, melted

Arrange chicken on a lightly greased baking dish, top with cheese. Combine soup and wine, stirring well. Spoon sauce over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees for 50-60 minutes. (

I changed it up a little as I had to work with what I had ( my biggest advice is “work with what ya got”).  Instead of cream of chicken soup, which I didn’t have, I used potato broccoli and cheese instead.  I randomly had swiss but really any cheese is fine.  I wanted to use white wine but alas was all out of that 😉 so I used the chicken broth which I think is a key pantry must have.

You wanna get the split, bone-in, chicken breast.  It’s a bigger cut of meat for a cheaper price and the skin helps keep the meat fresh and tender.  Was taking off the skin hard?  No.  Was it gross?  Yes a little, not gonna lie.  Cutting it off the bone wasn’t horrible either.  Totally worth the intimidation level of a 4.

This recipe was amazing, melt in your mouth delicious and a keeper for those days you need an impressive dinner without all the hassle.