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Ingredients
- 8 CHICKEN BREASTS-CUT ONTO SMALL PIECES
- 1 CAN CREAM OF CHICKEN SOUP
- 1/2 CUP WATER
- 8 OZ PEPPERIDGE FARM SEASONED STUFFING CRUMBS
- 1/2 CUP MELTED BUTTER
- 8 OZ SWISS CHEESE
Details
Preparation
Step 1
MIX SOUP, CHICKEN BROTH, WATER. MIX CRUMBS AND BUTTER. PLACE CHICKEN IN 9X13 PAN. TOP EACH PIECE WITH 1 OZ CHEESE. POUR SOUP MIX OVER CHICKEN. TOP WITH CRUMB MIX. BAKE AT 325 FOR 1 1/2 HOURS. LET COOL 15 MINUTES BEFORE SERVING.
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