Diane's Chicken Supreme

Diane sez, "I think anyone who has had dinner at our house in the last several years has had this.
This is the "off the top of my head" version which is the way I do it.
I often make a half recipe just for the two of us."

This is for a 9"x13" baking pan

Boneless, skinless chicken breast tenders to cover bottom of the pan
Swiss Cheese slices to cover the chicken tenders
1 can Cream of Chicken Soup
1/3 cup milk or sherry
Pepperidge Farms herb or country syle stuffing cubes
1/2 cup melted margarine

Layer in the pan in order: the chicken tenders cut to a size easily served;
the swiss cheese slices; the can of cream of chicken soup diluted with
the milk or sherry; and the stuffing cubes. Drizzle the melted margarine over the stuffing.
Bake at 350º for about an hour, depending on the thickness of the chicken pieces
(until the chicken is done but before the stuffing burns)

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