Shelly's Recipe

CHICKEN WITH SWISS CHEESE AND STUFFING

Category: Chicken

6-8 pieces of boneless, skinless chicken breast
Garlic powder, poultry seasoning, salt and pepper, to taste
6-8 slices of Swiss cheese
1 can cream of chicken or mushroom soup
1/4 cup dry white wine, sherry or milk
1 cup chicken broth or water
1/4 cup butter
2 cups (crushed style) herb stuffing

Place the chicken in a baking pan and sprinkle with seasonings. Cover with cheese. Combine the soup with the liquids in a bowl, pour over the chicken. Melt the butter, stir in the stuffing, and spread over the chicken and soup. Sprinkle lightly with additional garlic salt, if desired. Bake, uncovered, at 325 for 1 hour, 15 minutes.

NOTES: Actually, I cover it for the first 30-45 minutes, so the stuffing does not brown too much or get too crunchy. You can prepare a couple big pans of this in advance, and keep refrigerated for a day.

Variation: To cook in crock pot, cook on low for 6-8 hours.