Chicken Tenders Swiss Cheese Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.
• Bake 50 minutes, or until chicken is no longer pink and juices run clear.

Steps:

• 1. Preheat oven to 350. Spray 13 x 9 inch glass pan with non stick spray.
• 2. Arrange tenders in prepared pan. Place torn pieces of Swiss cheese on top of tenders. Mix soup and milk together. Pour over chicken. Sprinkling evenly with dry stuffing mix. Drizzle melted butter over stuffing. Cover with foil.
• 3. Bake 40 -50 minutes or until chicken is cooked and no longer pink. Let rest 5 minutes before serving.

Steps:

• Preheat oven to 350°. Cook noodles according to package directions; drain. In a large skillet, heat oil over medium heat. Add shallots and garlic; cook and stir 45 seconds. Stir in flour; cook and stir 1 minute. Add broth, milk, thyme, lemon zest, salt, nutmeg and pepper. Stir in chicken and peas; heat through. Stir in noodles and cheese., Transfer to a greased 13x9-in. baking dish. In a small bowl, mix bread crumbs and butter; sprinkle over top. Bake 8-10 minutes or until top is browned.

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine the flour, pepper and salt. Place a piece of cheese on each piece of chicken; tuck in ends and roll up. Secure with toothpicks. Roll in flour mixture. , In a large nonstick skillet, brown roll-ups in butter on each side over medium heat. Stir in the broth, wine or additional broth and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until chicken juices run clear. Remove toothpicks before serving.