We loved this recipe! I made a few changes: 1) I cut the chicken breasts in half lengthwise, so that it would cook faster. To compensate, I doubled the soup, milk, and butter. I used two 6oz boxes of herb-seasoned stuffing mix and added a dash of white wine (Moscato) to the soup/milk mixture. I layered frozen broccoli florets after the Swiss cheese and put down the stuffing mix before generously spooning the soup mixture and the butter over the crumbs. I cooked this on 375 degrees for 50 minutes, which came out perfect. Oh, and I sprinkled the chicken with the following seasonings: fresh ground sea salt & black pepper, whole oregano, parsley, celery seed, basil, garlic powder, rosemary, and a little Garden Veggie Dip Mix (Tastefully Simple brand which is basically flakes of red bell pepper, garlic, onion, spinach, carrot, leek, salt, crushed red pepper, oregano, parsley, basil, thyme, & rosemary). So good!
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We loved this recipe! I made a few changes: 1) I cut the chicken breasts in half lengthwise,...