Ingredients:
8 boneless skinless chicken breast halves
4 slices swiss cheese (I use cheddar) or 4 slices American cheese, each cut in half ( I use cheddar)
1 (10 3/4 ounce) cans campbell cream of chicken soup
3 slices tomatoes ( thin slices)
2 tablespoons margarine, melted
1/2 cup pepperidge farm herb seasoned stuffing mix, crushed
hot cooked rice
Directions:
In 3 quart oblong baking dish, place chicken, top with cheese.
Stir soup and spread over cheese; top with tomato.
Combine margarine and stuffing, sprinkle over tomato.
Bake at 375 F for 25 minutes or until chicken is done and sauce is bubbly and stuffing is browned.
Serve over rice.
Servings: 8
Time preparation: 10 min.
Time total: 40 min.