This dish is extremely fast, easy and tasty and that is my favorite kind of meal. Of course I have tweaked it just a little to make it a bit healthier.
Swiss Chicken Bake
3 or 4 large frozen chicken breasts (I prefer using 12-15 thawed chicken tenders so I can cut them up in smaller pieces)
2 cans cream of chicken soup (I use the lowfat version)
1/2 can water
12 oz. stuffing box (I prefer Stove Top)
3 tablespoons butter (I just use some “I Can’t Believe It’s Not Butter” spray and add 1/3 cup of water)
1 1/2 cups Swiss cheese
Place the uncooked chicken in a sprayed 9*13 casserole dish. Sprinkle the Swiss cheese over the chicken. Mix the 2 cans of cream of chicken soup with 1/2 can of water. Pour soup mixture over chicken and cheese. Melt butter. In a large bowl, mix together the stuffing and butter. (If you are using butter spray, add 1/3 cup of water to this mixture.) Spread stuffing mixture over the top of the chicken and the soup. Cover and bake at 350 for 1 hour and 15 minutes. Uncover and bake for 15 minutes more. (If your chicken is already thawed, you can cook it for 45 minutes to 1 hour and then uncover it for 15 more minutes.)
Happy Eating!
Thank you so much for posting this!
) I can’t wait to try it!
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I have a twist on this recipe and we love it, too:
add frozen broccoli and use slices of provel cheese. I vary the soup, also–cream of broccoli or chicken.
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