Recipe by mydesigirl
Chicken, cheese and mushroom soup...what's not to like?
Top Review by Annacia
Delicious! I made this for 3 tonight and we all loved it. I used 2 slices of fat free Swiss cheese and no butter at all. The moisture from the cooking chicken and soup in the sealed pan supplied plenty of moisture to rehydrate the bread mix. The boneless, skinless breasts that I have in the freezer are quite large so I defrosted 2 and sliced them between 1/3-1/2 an inch thick and cut the baking time to 30 mins (still used the full can of soup though). This amount was plenty for the 3 of us. The chicken came out fork tender, the mushroom sauce and stuffing made it comfort food to the max that I don't even feel guilty about with my fat cuts! Total YUM.
- 4 -6 boneless chicken breasts
- 4 -6 slices swiss cheese
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 cup herb seasoned stuffing mix
- 1⁄4 cup butter, melted