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Gathered
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Chinese sand pot — claypot rice, medicinal soups, braised dishes
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Chinese sand pot — claypot rice, medicinal soups, braised dishes
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Lightly butter glass casserole dish. Put in uncooked chicken. Place 2 slices of cheese on top of each chicken piece. Cover cheese with generous amount of stuffing, making small mounds and being sure to cover cheese. Blend can of chicken soup with white wine. Pour evenly over casserole. Bake uncovered at 325° for 50 to 60 minutes. Test into center making sure chicken is white and done. Can be made in advance, pouring soup and wine over just before baking. (Refrigerate until ready to bake.)