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Creamy Swiss Chicken
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Crystal Sechtman


  • 6 boneless skinless chicken breast halves
  • Swiss cheese, grated or sliced (enough to cover chicken)
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1/2 a soup can of milk
  • 1 box stuffing mix of your choice
  • 1/2 cup (125 ml) butter, melted
  • Preheat oven to 375 degrees (200 C.).
  • Place chicken breasts in a 9 x 13 inch baking dish.
  • Cover with Swiss cheese.
  • In a medium bowl mix cans of soup and milk.
  • Pour mixture over chicken.
  • Sprinkle bread cubes and seasoning from stuffing evenly over chicken and soup mixture.
  • Sprinkle with melted butter.
  • Bake for 35 minutes or until chicken juices run clear when thickest part is cut.

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