Crunchy Chicken (family name)
- 4 boneless skinless chicken breasts
- 4 slices of swiss cheese
- 1 can Cream of Chicken soup
- 1/4 cup of milk
- 1 cup of stuffing cubes - I use Pepperidge Farm Sage and Onion but any kind will do
- 1/2 cup butter melted
I pound my chicken breasts just a little to make them even thickness for baking. Place chicken in a sprayed glass pan - I use a 8x8 pan. Place a slice of cheese on each piece of chicken. Mix together the soup and the milk until blended - pour over the chicken. Sprinkle with the stuffing (I usually use more than the recipe calls for because I like the crunch, lol) Pour the butter over it all. If you use more stuffing like me which is usually about a 1/2 cup more don't use more butter than the 1/2 cup - you don't need more. Bake at 350 for 50-55 minutes.