CRUNCHY CHICKEN-CHEESE BAKE

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Crunchy Chicken-Cheese Bake image

An old favorite from a magazine clipping-probably a Campbell's ad as you will see. I usually lessen the amount of chicken and cook 1 cup of rice (regular, not instant.)

Provided by joan in CNY

Categories     Meat

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

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) can 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

Steps:

  • 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.

Nutrition Facts : Calories 243.6, Fat 10.4, SaturatedFat 4, Cholesterol 84.4, Sodium 386.7, Carbohydrate 3.8, Fiber 0.1, Sugar 0.6, Protein 32

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