Tuesday, December 9, 2008
In the bag:
1 can cream of chicken soup
1 box of stuffing (do not cook, leave dry)
From the kitchen:
6 chicken breasts, boned and skinned (my family likes thin pieces of chicken, it is easier to eat, and less dry, so we split the breast into to thinner pieces.)
1/2 c. melted margarine or butter
Lay chicken breasts in a 9 x 13 inch pan. Place Swiss cheese on top of chicken. Spoon soup, straight from the can, over the chicken and cheese and place stuffing mix on top. Pour melted butter over stuffing. Cover tightly with foil. Bake at 350for 1 ½ hours or bake at a lower temp. for longer.