Gooseberry Patch Swiss Chicken 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:

• Preheat oven to 325.
• Place chicken in a lightly greased 13x9" pan.
• Sprinkle with croutons, celery, onion, cheese and almonds.
• Add salt and pepper to taste; set aside.
• Combine soup and mayonnaise thoroughly and pour over chicken mixture; spread evenly.
• Cover and bake for 50 minutes.
• Uncover and bake an additional 10 minutes.
• Let stand 5-10 minutes before serving.
• NOTE: This can be prepared the day before. Add everything except the mayo/soup mixture. Cover and refrigerate until you are ready to make then combine mayo and soup and pour over chicken mixture. Bake accordingly, possibly adding up to 10 minutes until it is heated through.

Steps:

• Arrange chicken breasts in a greased 13" x 9" glass casserole dish top with cheese slices. Combine soup and milk together pour over chicken. Toss stuffing crumbs and butter together sprinkle over chicken mixture. Bake at 350 degrees for 45 minutes.From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Steps:

• Arrange chicken in 2-quart casserole dish. Place one slice of cheese on each piece of chicken. Combine soup and water spoon evenly over chicken. Sprinkle stuffing mix over the top drizzle with melted butter. Bake, uncovered, at 350 degrees for 35 minutes. From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Steps:

• Preheat oven to 350.
• Combine chicken, soup and sour cream and spread in a greased 13x9" baking dish.
• Pour melted margarine over the top.
• Sprinkle with shredded cheese, then crushed crackers.
• Bake for 20 minutes.

Steps:

• Combine chicken breasts, cream of chicken soup, butter and chicken broth in your crock pot.
• Cover & cook on low for 8 hours.
• An hour before serving, remove the chicken, shred it and return it to the slow cooker. Stir in the noodles, cover and cook another hour. (If you are not using frozen noodles, I recommend keeping an eye on the noodles so they don't get over cooked & mushy. Once they are cooked to your desired consistency, you are ready to serve!).