Crunchy Chicken-Cheese Bake |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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An old favorite from a magazine clipping-probably a Campbell's ad as you will see. I usually lessen the amount of chicken and cook 1 cup of rice (regular, not instant.) Ingredients:
8 boneless skinless chicken breast halves |
4 slices swiss cheese (i use cheddar) or 4 slices american cheese, each cut in half (i use cheddar) |
1 (10 3/4 ounce) can campbell cream of chicken soup |
3 slices tomatoes (thin slices) |
2 tablespoons margarine, melted |
1/2 cup pepperidge farm herb seasoned stuffing mix, crushed |
hot cooked rice |
Directions:
1. In 3 quart oblong baking dish, place chicken, top with cheese.
2. Stir soup and spread over cheese; top with tomato.
3. Combine margarine and stuffing, sprinkle over tomato.
4. Bake at 375°F for 25 minutes or until chicken is done and sauce is bubbly and stuffing is browned.
5. Serve over rice.
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