8 Chicken Breasts (skinned)
8 Slices Swiss or Provolone Cheese
1 can cream of chicken soup
½ c. water
2 c. stove top stuffing (dry)
1/3 c. butter (melted)
Arrange chicken in shallow 9 x 13" baking pan. Place 1 slice of cheese over each breasts. Spoon soup mixed with water over chicken. Sprinkle dry stuffing over top. Drizzle with butter. Bake uncovered 1 hour at 350 degrees. Can be served with rice.
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