SWISS CHEESE CHICKEN with STUFFING (CASSEROLE)
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- 2 pound(s) boneless, skinless chicken breasts
- 1 jar(s) marinated artichokes, halved & drained
- 1 jar(s) sliced mushrooms, drained
- 6 slice(s) baby Swiss cheese
- 1 can(s) cream of chicken soup
- 1 cup(s) chicken broth
- 1/2 cup(s) dry sherry (optional)
- 1 package(s) stuffing mix (chicken or other flavor)
- 1/2 to 1 stick(s) melted butter
- Preheat oven to 350 degrees.
- Coat a 9 X 13 inch baking pan with cooking spray. Arrange chicken in pan.
- Top with artichokes and mushrooms. Layer with cheese.
- Combine soup with chicken broth and sherry. Pour over chicken.
- Top with dry stuffing mix. Drizzle with butter.
- Cover pan with aluminum foil; bake for 45 min-1 hour, or until chicken is cooked through.
- Remove foil and cook an additional 10-15 min. or until topping is crispy and
- lightly browned.
- After removing from oven, allow pan to stand for a few minutes until mixture is thickened.
- This is very rich and delicious.
- Serve with cranberry sauce or another fruit salad
- Green beans or brocolli make a nice side dish.
This recipe is a personal recipe added by carokie1 and has not been tested or endorsed by MyRecipes.
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SWISS CHEESE CHICKEN with STUFFING (CASSEROLE) Recipe at a Glance
- COURSE: Main Dishes