From the Kitchen of: Lanie Becker Patterson ‘79

Category: Main Course

4 Whole Chicken Breasts (approx 4 lb) Split Skinned and Boned
8 Slices of Swiss Cheese
1 (10 3/4 oz) Cream of Chicken Soup
1/3 C Sherry Wine (if desired)
2 C Pepperidge Farm Seasoned Stuffing
1/2 C Butter melted (1/4 lb)

Arrange chicken breasts in a shallow 7 X 11 baking dish. Top each piece with a slice of cheese. In a small stir together soup & sherry; spoon evenly over chicken. Sprinkle stuffing mix over chicken. Drizzle evenly with
melted butter. Bake, uncovered, in a oven at 350 F for 50-55 minutes or until meat is no longer pink in the thinnest section.

 

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