Tuesday, November 29, 2011

Swiss Chicken Casserole

  • 6 skinless, boneless chicken breast halves

  • 6 slices Swiss cheese

  • 1 (10.75 ounce) can condensed cream of chicken soup

  • 1/4 cup milk

  • 1 (8 ounce) package dry bread stuffing mix

  • 1/2 cup melted butter

    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
    2. Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.
    3. Bake 50 minutes, or until chicken is no longer pink and juices run clear.
    *Jim's Mom has fixed this several times for us and I Love it, but I had never made it for my family. I love the combination of the swiss cheese with the stuffing mix.


    Pedey @ Do You Smell That!!? said...

    Scott & Kelly Anderson were our home teachers back when we had Nolan & they brought us this dish for dinner when I got home from the hospital. I loooooved it! Zac, not so much, but I sure did. That was 6 1/2 years ago & it made enough of an impression that I still remember it! They diced up the chicken, though. Good stuff. Totally making me hungry!

    Mother of the Wild Boys said...

    This sounds simple and yummy! I hope you don't mind...I just pinned this on Pinterest. :)

    Shell said...

    One of our favorites here! Deliciously simple, which is just my kind of recipe!

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