Wednesday, November 3, 2010

Swiss Chicken

This recipe was introduced to me by none other then my mother-in-law (and queen of the kitchen), Julie Allred. I love this recipe because it's so delicious first and foremost, it's super easy, and you can use frozen chicken. So this is SO one of those recipes that I go to when it's 5:00 and have set out nothing to eat for dinner. Therefore, I go to the freezer to get out chicken and hurriedly throw this in. And, I don't even have a written recipe for it. It's that simple. It's in my head.

photo courtesy of

Swiss Chicken

2-3 lbs of boneless skinless chix breasts (frozen or thawed...just adjust cook time accordingly)

2 cans of cream of chicken soup
2 soup cans full of water

1/2 tsp each of salt and pepper

Swiss cheese slices to cover chicken breasts

Pepperidge farm "Herb Seasoned Stuffing" ***this is very important. It is in a blue and white bag not a box. Again, very important.

Lay chicken breasts in 9x13 inch casserole pan. I like to cut my chicken in half lengthwise so they are not thick. They cook faster and you get a lot more flavor per bite. Put a layer of deli sliced Swiss cheese over the chicken (I dare you to put two). Then in a bowl mix water, soup and S&P with whisk. Pour over chicken and cheese. Top with ample stuffing. This picture is SO not what mine looks like. I put about a 1/4 inch of stuffing on top. Cook at 400 degrees for 30-45 minutes depending on the state of your chicken- frozen or thawed.

(Sorry about the wierd spacing. I don't get it. Blogger did it.)


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