4-6 boneless, skinless chicken breasts
1 can cream of chicken soup
1/4 cup milk
1/4 cup melted butter
2 cups Pepperidge Farm herb seasoned stuffing (uncooked)
4-6 slices swiss cheese
Season chicken with salt and pepper. Place in 9x13 pan. In a bowl combine soup and milk. In a separate bowl combine butter and stuffing. Place a slice of cheese on each piece of chicken and pour soup on top. Put stuffing on top and bake uncovered for 50 minutes at 350 degrees
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