My cupboards were pretty bare and Trent invited our neighbors for supper, so I scoured my cookbooks and found this gem. The ingredient list is minimal, things that are usually lurking in the back of my cupboards. The recipe is from a fellow medical school spouse, Alana DeGooyer. The best part is that it can be made in the oven or crock-pot!
Salt and Pepper
4 boneless, skinless chicken breasts
3/4 cup water
1 cup cream of chicken soup
1 pkg. stuffing mix, premade (or left over stuffing)
1/4 cup butter
4 slices Swiss cheese (don't limit yourself here, mozzarella is yummy too)
Oven directions: Preheat oven to 350 F. In an 8x8-inch pan place chicken with cheese over each chicken breast. Combine soup with water and spoon over chicken. Spoon stuffing mixture on top of that. Melt and drizzle butter on top. Add salt and pepper to taste. Bake uncovered for 50-60 minutes.
Crock-pot directions: Turn crock-pot to high. Place chicken breasts in crock-pot with cheese over top. Combine soup with water and spoon over chicken. Stuffing goes on top of that. Melt and drizzle with butter. Salt and pepper to taste. Cook for 3-4 hours until chicken is done.
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1 comment:
I make this at home all the time. It is a family favorite.
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