- 6 chicken breast halves, skin removed
- Monterey Jack cheese slices
- 2 cans cream of chicken soup
- 1/2 c water (or white wine)
- 4 c Pepperridge Farm Herb Stuffing
- 2/3 c melted margarine
Directions:
Place chicken breasts in a large 9x13 dish. Cover with jack cheese slices. Mix soup and water together and spoon over chicken. Sprinkle stuffing mix over the soup. Evenly drizzle the melted margarine over the stuffing. Bake uncovered in a 350 degree oven for 50-60 minutes or until chicken is tender.
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