Sunday, August 5, 2007

Swiss Chicken Bake

350° - 75 minutes.


3 or 4 large frozen chicken breasts (or 12-15 thawed chicken tenders so I can cut them up in smaller pieces)

2 cans cream of chicken soup

1/2 can water

12 oz. stuffing box

3 tablespoons butter

1 1/2 cups Swiss cheese

Place the uncooked chicken in a sprayed 9 x 13 casserole dish. Sprinkle the Swiss cheese over the chicken.

Mix the 2 cans of cream of chicken soup with 1/2 can of water. Pour soup mixture over chicken and cheese.

Melt butter. In a large bowl, mix together the stuffing and butter. Spread stuffing mixture over the top of the chicken and the soup.

Frozen: Cover and bake at 350 for 1 hour and 15 minutes. Uncover and bake for 15 minutes more.

Thawed: If your chicken is already thawed, you can cook it for 45 minutes to 1 hour and then uncover it for 15 more minutes.)

An Ordinary Mom

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