Monday, March 28, 2011

Swiss Chicken Bake


6 chicken breasts , boneless skinless

6 slices (4"x 4") Swiss cheese

1 can cream of chicken soup

1 can cream of mushroom soup

1 cup milk or a full can of evaporated milk

2 cup herb stuffing mix

1/2 cup butter melted

I also like to add 1 Tbsp. onion flakes to soup mixture.

Place 6 boneless skinless chicken breasts in a casserole dish.
Top each breast with a slice of Swiss cheese.
Mix both cans of cream soup with 1cup milk (or full can of evaporated) and pour over chicken.
Take 2cups herb stuffing mix and 1/2cup melted butter....stir together and sprinkle over chicken!

Bake for 45-50 minutes at 375. It will be hot and bubbly!

I serve it over white or brown rice.
There is lots of gravey sauce from the chicken. 
 I use 2 cans of soup not just one as the original recipe calls for! Yummo!

The first time I had this casserole my neighbor made it for our family after the birth of my 2nd child Jacob! I have made it a few times since (I now have 6 kids here and 1 in heaven).
I will be cooking this recipe tonight to bring over to Angela (a mom from co-op) who just had a baby! Angela had this recipe posted on her recipe blog to give us ideas of what there family likes to eat! Congrats Angela and Dominic of the arrival of your new baby!

Peace and Blessings,

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