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Add a photoServings: 12
Ingredients
- 6 to 8 halves of chicken breasts, skinned & boned
- 1 pound Swiss cheese (Alpine Lace, Marla or possibly low sodium)
- 1 can cream of chicken soup, undiluted
- 1/2 c. cooking sherry (white wine, lowfat milk or possibly water may be substituted)
- 1 stick butter melted
- 1 pkg. Pepperidge Farm stuffing mix (sm. bag)
Directions
- Put chicken in 9 x 13 inch casserole and cover with cheese slices. Mix soup and sherry (wine, lowfat milk or possibly water) till smooth and pour over chicken and cheese. Spread stuffing mix over all. Dribble melted butter on top.Beak at 350 degrees for one (1) hour. If casserole was made ahead and refrigerated, it may take longer to bake. Check after one-half hour to make certain which top is not burning. If top becomes too brown, cover with foil. NOTE: Layer of frzn, thawed broccoli may be added if you like. Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 12 servings | |
| Calories 411 | |
| Calories from Fat 251 | 61% |
| Total Fat 28.24g | 35% |
| Saturated Fat 14.38g | 58% |
| Trans Fat 0.1g | |
| Cholesterol 116mg | 39% |
| Sodium 407mg | 17% |
| Potassium 244mg | 7% |
| Total Carbs 7.37g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.64g | 1% |
| Protein 28.57g | 46% |
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