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6 chicken breast halves, skinless and boneless
1/8 tsp garlic powder
1/8 tsp ground black pepper
6 slices Swiss cheese — 4-inch-square
2 cans (10 3/4 oz ea) condensed cream of chicken or mushroom soup
undiluted
1/4 cup milk
1 box herb-seasoned stuffing mix (Stove Top is good)
1/2 cup butter — melted
Place chicken in a lightly greased 13x 9x 2-inch baking dish; sprinkle
with garlic powder and pepper. Top each breast half with a cheese slice; set aside. (Or slice a block of Swiss cheese and put as much cheese over the chicken as you like.)
Combine soup and milk, stirring until smooth; pour over chicken.
Sprinkle with stuffing mix, and drizzle with butter. Cover and bake at 350* F. for 50 minutes or until chicken is done. Yield: 6 servings.
1/8 tsp garlic powder
1/8 tsp ground black pepper
6 slices Swiss cheese — 4-inch-square
2 cans (10 3/4 oz ea) condensed cream of chicken or mushroom soup
undiluted
1/4 cup milk
1 box herb-seasoned stuffing mix (Stove Top is good)
1/2 cup butter — melted
Place chicken in a lightly greased 13x 9x 2-inch baking dish; sprinkle
with garlic powder and pepper. Top each breast half with a cheese slice; set aside. (Or slice a block of Swiss cheese and put as much cheese over the chicken as you like.)
Combine soup and milk, stirring until smooth; pour over chicken.
Sprinkle with stuffing mix, and drizzle with butter. Cover and bake at 350* F. for 50 minutes or until chicken is done. Yield: 6 servings.
