"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Swiss Chicken, by Liz Manatt, is from Family Favorites Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 Boneless skinless chicken breasts 1 c.(4oz.) Shredded Swiss Cheese 5 C. Seasoned Stuffing Mix 1 can (10 3/4oz) condensed Cr. of Mushroom soup 1 c. (8 oz) Sour Cream
Place chicken in a greased 9x13x2 baking dish.Sprinkle with the cheese & stuffing mix. Combine soup & sour cream; spread over stuffing. Bake uncovered @ 375 degrees for 1 hr.or until the meat juices are clear
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