Swiss Chicken

By Stephanie

This is one of my freezer meals.  But it is easy and yummy.  I love the creaminess of the melted cheese and cream soup.  But the crunch of the stuffing on top.  As with all chicken, don’t overcook.  It makes it dry and chewy.  Cook just until it gets to be about 165-170 degrees then take it out and let the meat rest for 10 minutes.  Then serve it.  It will be perfect. 

 

Swiss Chicken

Serves 6

6 boneless skinless chicken breasts

1 can cream of chicken soup

2 T apple juice or cider

6 sliced Swiss cheese

1 box stovetop stuffing mix (any flavor, but I used turkey)

In 9X13 cake pan lay out chicken breasts.  Season with salt and pepper.  In small bowl mix apple juice and cream of chicken soup.  Lay cheese over chicken and pour soup on top.  Sprinkle stuffing over top.  Cover with foil and put in oven at 350 degrees for about 35-45 minutes until chicken is cooked through.  I like taking foil off for last 10 minutes to crisp up stuffing.

If making for a freezer meal group.  Put into pan (that can go into freezer) and follow steps, but don’t put stuffing on it.  Freeze.  When ready to cook, take out and thaw.  Put stuffing on top and cook as directed.