Chicken with Swiss Cheese & Stuffing
When I first started cooking and baking, it was during the days of party lines and rotary dialing—yes, a very long time ago!
If I wanted to try a new recipe, I’d browse through Joy of Cooking or maybe the Betty Crocker Cookbook. I also relied on getting new recipes from the newspaper and magazines like Good Housekeeping or Family Circle. One of the most popular ways, though, of getting really good, tried and true, recipes was sharing them with extended family and friends. Quite often, you’d have dinner with friends and go home with the recipe for the dinner or dessert you had just eaten—usually on a 3×5 index card. I still have a recipe box filled with those treasured recipes.
One day at work, my friend Penny gave me this recipe for chicken with Swiss cheese and stuffing she had recently made for the first time. She told me that her family had cleaned their plates. This was back in the 1980s when casserole dishes using a can of cream of chicken or mushroom soup were very popular. After getting the same reaction from my family, I added this delicious chicken dish to the list of family favorites.
When you worked full time but still wanted to cook a meal rather than order takeout, recipes like this came in handy. Depending on how fast you can trim any unwanted fat off some boneless chicken breasts, you should be able to have this casserole ready to put in the oven in about 10 to 15 minutes.
If you’re averse to using a can of soup, you can certainly make a white cream sauce as a substitute. In fact, there are directions online for making your own version of condensed cream of chicken soup to use in recipes such as this. It’s been on my bucket list, and I need to give it a try soon. For now, though, Campbell’s Healthy Request cream of chicken soup fills the bill.
Chicken with Swiss Cheese & Stuffing
Ingredients
- 4 to 6 whole boneless chicken breasts
- 4 to 6 slices Swiss cheese (one per breast)
- 1 can cream of chicken soup (I use Campbell’s Healthy Request)
- 1/4 cup white wine
- 2 cups herbed stuffing mix (I like Pepperidge Farm—not the croutons, but the smaller pieces)
- 6 tbl. butter, melted
- 3/4 tsp. Bell seasoning (or other poultry seasoning if you can’t find Bell’s)
You may also wish to have an enema if you are extremely worried about cleanliness. If they are not attainable, you may get the medicine with free shipping with some of the packages. This way you will get the prescription drugs that you need at a price that you can immediately consult with your health care spe t and perform the necessary treatments. It improves the functioning of nerves and tissues in the male organ caused due to excessive hand practice.
Directions
Lightly grease a 9×13 pan.
Place the chicken breasts in a single layer in the pan and top each breast off with a slice of Swiss cheese.
Mix the cream of chicken soup together with the white wine and spread over the cheese-topped chicken.
Place the herbed stuffing mix in a medium-sized bowl. In another bowl, stir the poultry seasoning into the melted butter. Pour the butter over the stuffing mix and stir to evenly distribute the seasoned butter over the stuffing. Next, distribute the stuffing evenly over the chicken in the pan.
Cover the pan with foil and bake at 350o F for 45 to 55 minutes until bubbly golden. Chicken should register 165o F internal temperature (test at thickest part of breast), and you should be able to pierce it easily with a fork.
Serve with your favorite vegetable and some cranberry sauce on the side.
Source: This delicious chicken recipe was all the rage during the 1980s. My friend Penny passed it along, and I tweaked it by adding the poultry seasoning.