Page 77 - 201415_TOH_Cookbook

CREAMY
SWISS CHICKEN
MAGINN FAMILY, OVERLAND PARK, KS
INGREDIENTS
Serves 6
8 boneless, skinless chicken breast halves
8 slices Swiss cheese, trimmed to it on top of the chicken breasts
1 (10.5-ounce) can cream of chicken soup
1/2 cup white wine or chicken broth
1 cup dry herb-seasoned stuing mix, crushed
1/4 cup (4 tablespoons) buter, melted (opional)
“I clipped this recipe from a newspaper aricle a long ime ago. Now, it’s a go-to recipe whenever all of our kids are home. I like it because it doesn’t require me to be ied up in the kitchen so I can enjoy their company for the short ime that they’re home. It’s one of our family’s comfort foods, and we serve it with rice or noodles. Instead of buter, you can spritz the chick- en with olive oil before baking it.”
Karen Maginn
PREPARATION
1. Preheat oven to 350°F. Oil a 9- by 13-inch casserole dish.
2. Put the chicken in the prepared dish and cover each piece with a slice
of cheese. In a bowl, mix together the soup and wine and spoon the mixture over the chicken. Sprinkle the stuing mix over the top, then drizzle with buter.
3. Bake for 45 minutes or unil the liquid is bubbly and the topping is brown, about 45 minutes.
Taste of Home – Page 67