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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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For people on a low budget this is an easy meal to make and it is easy to reheat. I have been told that this actually tastes better the next day once the flavors have a change to incorporate. This would be a great recipe to make the night before for a church function or potluck. Ingredients:
8 boneless skinless chicken breasts |
1 (10 3/4 ounce) can condensed cream of chicken soup or 1 (10 3/4 ounce) can condensed cream of mushroom soup |
1/3 cup water |
8 slices swiss cheese |
2 cups italian seasoned breadcrumbs |
1/2 cup butter |
Directions:
1. Preheat oven to 350 degrees F(175 degrees C).
2. In a 9x13 inch baking dish, place the chicken breasts on the bottom. Mix the soup and water together and pour over the chicken breasts. Top each breast with a slice of Swiss cheese, then top it all with the breadcrumbs. Cut the butter or margarine into pads and place them over the top of the casserole.
3. Bake in the preheated oven for 45 minutes. Let cool and serve.
4. NOTE: Can be made ahead for a potluck or function and served the following day giving the dish a chance for the flavors to meld.
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