Crunchy Chicken Cheese Bake
Crunchy Chicken Cheese Bake
8 skinless, boneless chicken
breast halves
4 slices (about 4 oz.) Swiss cheese
each cut in half
1 can cream of chicken
or cream of broccoli soup
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1/4 cup milk
2 Tbsp. margarine, melted
1/2 cup Pepperidge Farm herb
seasoned stuffing, crushed
8 cups hot cooked rice
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In 3 quart oblong baking dish, arrange chicken. Top with cheese. In small bowl, combine soup and milk;
spread over cheese. In bowl, combine margarine and stuffing; sprinkle over soup.Bake at 400 degrees for
25 minutes or until chicken is no longer pink. Serve with rice. Makes 8 servings.
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