Saturday, November 12, 2011

Swiss Chicken

4 boneless, skinless chicken breasts [can use bone-in but may need to cook longer]
8 slices Swiss cheese
1 package stove-top stuffing mix, prepared
1/2 c. melted butter or margarine [can use less]
1 cup cream of chicken soup [just use entire can]
1/4 c. milk

Preheat oven to 350 deg. Rinse the chicken and pat dry. Layer the chicken, cheese and the prepared stuffing ina 9"x13" baking pan. Drizzle with butter. Combine soup and milk and then pour over the layers. Bake, covered with foil, for 1 hour. Yield: 8 servings

(We love to serve this with cranberry sauce and fixings for a "Thanksgiving" meal year-round.)

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