Monday, August 6, 2007

Swiss Chicken

12-16 chicken tenders
1 pound shredded Swiss cheese
2 cans cream of mushroom soup
1 ½ cups milk (or a little more than that won’t hurt)

Place chicken in greased 9x13 casserole dish. Cover with all cheese. Pour mixture of soup and milk over top. Take 1/3 package of Pepperidge Farm Herb Season crumbs and sprinkle on top. Sprinkle ¼ cube melted butter over top. Bake at 325* for 2 hours.

Serve with baked potatoes, sour cream, cranberry sauce, salad, rolls…

This is a Sunday dinner favorite. It is very easy and tastes like you've slaved for hours.

1 comment:

Julie said...

I tried this one out last night, and it's great!! I accidentally used cream of mushroom with roasted garlic and it tasted really good. Thanks for the great idea!