Crunchy Chicken Cheese Bake
8 skinless, boneless, chicken breast halves, (about 2 lb.)
4 slices Swiss or American cheese, each cut in half
1 10-3/4 oz. can cream of chicken soup
8 thin tomato slices
2 tbsp margarine or butter, melted
1/2 c. Pepridge Farm Herbed Seasoned stuffing, crushed
Place chicken in 3-quart oblong baking dish. Top with cheese. Stir
soup in small bowl. Spread over cheese. Top with tomato slices.
In small bowl combine margarine and stuffing. Sprinkle over tomatoes.
Bake at dg400 25 minutes or until chicken is no longer pink. Serve.
Serves 8.
Make it a positive day,
Sherri
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