"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 Creamy Chicken Breasts, by Elise Oliverson, is from The Logan 12th Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 to 8 chicken breasts 6 to 8 slices Swiss cheese 1 can cream of chicken soup 1/4 c. water 2 c. stuffing mix 1/4 c. butter melted
Remove skin and bone from chicken breasts and arrange in baking pan. Place slice of Swiss cheese over each piece. Stir together soup and water. Spoon over chicken. Crush stuffing mix and sprinkle over top. Drizzle with melted butter. Bake 50 to 60 minutes in 350º oven.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.