This specialty was something mom always made. She did it with 6 chicken breasts, a can of mushroom soup, and a box of stuffing and cheese.
Over the years, hubby and i discovered he doesn’t like chicken breasts as is, we pound them flat or make them into chunks or slices. I haven’t made this recipe in probably 10 years, but we had left over stuffing from thanksgiving and pounded chicken in the freezer. So I decided it was time to give it an updated try! The other thing I realized was that not using cream of mushroom soup (hubby doesn’t like mushrooms and somehow he still finds the tiny ones in the canned soup – lord knows how….) is a mistake. Cream of chicken soup is not the same and the color is just bizarre.
This version of the recipe feeds 4, 1/2 a breast for each person.
- 2 chicken breast, skinless boneless – pounded thin
- swiss cheese (2-4 slices)
- 2-4 tbl butter, melted
- 1 can Cream of mushroom soup (you will only use 1/2-3/4)
- 1/2 box of Stuffing (made per directions)
- Put small amount of oil on bottom of roasting pan (butter flavor evoo)
- Layer the following: chicken, butter, (reserve small amount for top), soup directly from the can and swiss cheese
- Put stuffing on top of casserole.
- Pour remaining butter over top of stuffing
- Bake at 350 20-30 minutes.
This is a definite comfort food for me. Make it on a cold day, enjoy the combination of the creamy soup, stuffing, chicken and gooie cheese.
If you make it, or have your own specialty please let me know.