Friday, September 26, 2014

Swiss Chicken

This is my go to recipe when I want real comfort food that has that good old fashioned homemade taste but yet so quick and easy to make. Many of you probably already make this or have your own version of it. But I make it only one way and because it comes out so incredibly moist and delicious, I have never changed it. This is simple and so incredibly good, that I want to share my version.

Swiss Chicken

2 pounds chicken breast tenders
1 pack of Sargento Baby Swiss sliced cheese
1 (10 ounce) can Campbells cream of chicken soup (undiluted)
2 cups Pepperridge Farm herbed seasoned stuffing mix (blue bag)
1/2 cup butter, melted
Pepper and light salt

Spray bottom of a casserole dish with non stick cooking spray. Arrange chicken tenders in the dish packed very closely. Salt and pepper lightly. Next spoon a little of the soup on each breast and spread with spatula. Lay cheese slices on top of chicken, overlapping to cover it completely. Spoon the rest of the soup over cheese and spread evenly with a rubber spatula. Completely cover entire top with a thick layer of DRY stuffing mix. Then drizzle melted butter all over the top of the dry mix.

Bake at 350 degrees for about an hour and 10 minutes. Remove from oven and allow to rest for at least 10 minutes before serving.

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1 comment:

  1. Hi Marty, thank you for sharing your recipe. I tried it for dinner last night. I love how the cream of chicken was absorbed by the chicken meat. I added some nuts as toppings in addition to bread crumbs instead of stuff and it went well.


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