Grandma Carolyn Welling
Skin and bone 8 chicken breasts. Arrange in a shallow baking dish. Place one slice of Swiss cheese on each piece of chicken.
Stir together 2 cans condensed cream of mushroom soup (undiluted) and ¼ cup water; spoon evenly over chicken.
Crush coarsely 2 cups seasoned stuffing mix ( Pepperidge Farms works best) and sprinkle over top; evenly drizzle with 1/3 cup melted margarine or butter (best).
Bake uncovered in a 350 degree oven for 50-55 minutes or until done.
Serve with rice. Can serve chicken with more hot cream of mushroom soup sauce, diluted with milk if desired.
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