I actually used a similar recipe on here called Swiss Chicken or something. Here's how I did it: Had 4 breasts, but based on a couple of comments on the other recipe, split breasts in half thickness wise. Put into my 13 x 9 pan; mixed can of cream of chicken with some white wine (had it on hand) and milk, poured over the chicken, which I lightly sprinkled with Lawry's Seasoned Salt and pepper, covered that with several slices Swiss cheese to use it up, topped with Pepperidge Farm Herb stuffing mix and panko bread crumbs mixed with some butter. OMG! We loved it! What I'll do differently next time is use 2 cans of the soup and liquid just to have more sauce. Also, will top with the stuffing/bread crumbs then just pour the butter over. I don't like packaged foods much, but do use cream soups often, and I can tell you from someone who turns up their nose at cake mixes and many processed foods, this stuff is so, so good!
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I actually used a similar recipe on here called Swiss Chicken or something. Here's how I did...