This recipe isn't from Pinterest...
(shocking, I know!)
This one is actually one from my family cookbook,
passed down from my Grandma Gifford to my Mom.
This is a comfort food recipe if there ever was one
but if you would like to make it a little healthier, there are always to do so!
Whenever I make this dish, it smells like home.
I am immediately in my childhood home at the dinner table with my family.
:) I smile just at the thought.
Not only does this meal smell amazing,
it could not be any easier to make... I swear.
So, from my family to yours:
Here is what you will need:
- 6 whole chicken breasts, bones, skinned, & halved (completely defrosted)
- 2 cans creamy chicken and mushroom soup
- 1 8oz crushed Pepperidge farm Herb Seasoned stuffing mix
- 3/4 c melted butter
- 6 slices Swiss cheese
Today I only used 4 chicken breasts because that was all that I had.
I also used Weight Watchers Swiss cheese, low fat soups, and smart balance butter (you could leave the butter out completely if you'd like).
And with these ingredients, it tasted no different!
To get started, preheat oven to 300 degrees. Place the chicken in the bottom of a buttered (I used cooking spray) 9 x 13 pan (just as you see in the picture above.)
Place one slice of Swiss cheese over each piece of chicken.
Spread soup over the top.
The recipe calls for 2 cans of Creamy Chicken & Mushroom soup.
Today I had one can of Creamy Chicken and one can of Mushroom... That works too!
Sprinkle stuffing mix over top of the soup mix.
Drizzle the melted butter over top and bake for 1 and a half hours.
It is SO easy and SO delicious, that it is worth every minute.