Wednesday, March 12, 2008

Swiss Chicken

This is something my sister-in-law introduced us to, and it's similar to Jen's last post.

4 boneless, skinless chicken breasts
4 large slices Swiss cheese
1 can cream of chicken soup (I've substituted cream of mushroom and cream of broccoli and it's still yummy)
1/2 cup milk or chicken broth
1 1/2 cups dry stuffing mix or small croutons (like Stove Top or Pepperidge Farm)
3 1/2 Tbs. butter, melted
1 tsp. paprika

Rinse chicken breasts and pat dry. Season liberally with salt, pepper, and the 1 tsp. paprika. Place chicken in a small, greased glass pan. Cover with slices of cheese. Mix soup and chicken broth or milk, then pour over chicken. Sprinkle croutons or dry stuffing mix over the top. Then drizzle with melted butter. Bake uncovered for 55 minutes at 350, or for 1 hour and 45 minutes at 300.

I've also been told you can do this in a crockpot, but the top probably wouldn't get as browned and crispy as in the oven. Just layer the ingredients the same and cook for 3-4 hours on high or 7-8 on low.

2 comments:

Jen said...

This is excellent! My family devoured it! The best part - you don't even need a side dish, maybe a veggie or salad, but this dish holds its own!

Hillary said...

Thanks!