Monday, February 9, 2009
4 boneless skinless chicken breasts
1/2 lb. shredded Swiss cheese
8 oz. ham, cut into chunks
1 can cream of chicken soup
8 oz. sour cream
2 cups Pepperidge Farm herb seasoned stuffing (I used Arnold's instead)
4 Tbs. butter
4-6 servings, cooked rice
Grease 9x13" pan. Lay chicken in bottom of pan. Layer chicken with ham and cheese.
Mix soup and sour cream. Pour over chicken. Sprinkle with stuffing and drizzle with melted butter. Bake at 350° for 45 minutes or until chicken is cooked through. Serve over rice. Makes 4 servings.
*To reduce the cooking time, you can cut the chicken up first before cooking.