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Swiss Chicken Gratin
- 1 can (10-3/4 ounces) condensed cream of mushroom, chicken or celery soup, undiluted
- 1/4 cup white wine, dry vermouth or milk - 1 package (9 - 10 ounces) fresh or thawed frozen cooked chicken strips or chunks or 2 cups leftover rotisserie chicken chunks - 1/4 cup sliced green onions - 2 Bays English Muffins, cut into 1-inch chunks - 1 cup shredded Swiss cheese - 1/8 teaspoon nutmeg - paprika (optional)
In a large bowl, combine soup and wine; mix well. Add chicken and green onions; mix well. Spread mixture into a 1-1/2 quart (11 x 7-inch) baking dish. Top with muffins and cheese. Sprinkle nutmeg and, if desired, paprika over top of casserole. Bake in 375° oven for 20 to 25 minutes or until golden brown and bubbly.
Preparation time: 10 minutes
Serves 4
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