"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Chicken Swiss, by Sally Burkle, is from Breid Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 chicken breast (1 - 1.5 lb) Swiss cheese slices 1 can cream of mushroom or chicken soup 1 box Stove Top stuffing
Put chicken breast in bottom of pan, season, cover completely with cheese slices. Pour soup over cheese. Mix stuffing according to directions. Pour stuffing over soup and cover with foil. 350º 60-90 minutes
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