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.
Monday, August 6, 2007
Swiss Chicken
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1 comment:
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!
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