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Categories:Viewed: 75 - Published at: 6 years ago
Ingredients
- 8 boneless skinless chicken breast halves
- 4 slices swiss cheese (I use cheddar) or 4 slices American cheese, each cut in half (I use cheddar)
- 1 (10 3/4 ounce) can campbell cream of chicken soup
- 3 slices tomatoes (thin slices)
- 2 tablespoons margarine, melted
- 1/2 cup pepperidge farm herb seasoned stuffing mix, crushed
- hot cooked rice
Method
- In 3 quart oblong baking dish, place chicken, top with cheese.
- Stir soup and spread over cheese; top with tomato.
- Combine margarine and stuffing, sprinkle over tomato.
- Bake at 375°F for 25 minutes or until chicken is done and sauce is bubbly and stuffing is browned.
- Serve over rice.
