ALICE'S BAKED CHICKEN BREAST

Alice's Baked Chicken Breast image

A dear friend of mine gave me this recipe many years ago. It is my husband's favorite meal and I always think of her when I make this meal. I call it Alice's Baked Chicken in her memory, even though I don't know where she got this wonderful recipe. I always serve this with a tossed salad and bread or rolls.

Provided by Judy-Jude

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

3 lbs chicken breasts, bone or boneless
1 (8 ounce) package of shredded monterey jack cheese
1 (10 1/2 ounce) can cream of chicken soup or 1 (10 1/2 ounce) can cream of mushroom soup, undiluted
1 (8 ounce) package Pepperidge Farm Herb Stuffing
1 cup melted butter or 1 cup margarine

Steps:

Grease a 9" X 13" baking pan.
Lay chicken breast in the pan, combine cheese and soup mixture and spread over the top of the chicken.
Sprinkle the Pepperidge Farm Herb Stuffing on top and then pour the melted butter or margarine over the top.
Cover tightly with foil and bake in a 350 degree oven for 45 minutes to 1 hour.

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