Crunchy Chicken with Cheese
📜 Collection: Unknown Twenty One | ✍️ Attribution: Unattributed | 📂 Category: Entrees A comforting, retro-style baked chicken casserole featuring tender chicken breasts topped with melted cheese, savory cream of chicken soup, and a delightfully crunchy herb stuffing crust.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 25 mins | None | 8 servings |
🔪 Key Equipment
- Baking dish
- Mixing bowl
- Measuring cups
- Measuring spoons
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 8 | Chicken Breasts | skinless |
| 4 slices | Swiss Cheese or American Cheese | cut in half |
| 10 3/4 oz. | Cream of Chicken Soup | canned |
| 8 | Tomato | sliced |
| 2 tbsp | Oleo | melted (margarine) |
| 1/2 cup | Herb Stuffing Mix | dry |
Optional Variations
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/4 cup | Milk | used to thin soup if omitting tomatoes |
Instructions
Assembly
- Preheat your oven to 400°F.
- Place the 8 skinless chicken breasts in a single layer in a greased baking dish, then top each breast with the halved 4 slices Swiss or American cheese.
- Stir the 10 3/4 oz. cream of chicken soup until smooth, then spread it evenly over the cheese-topped chicken. (If you prefer to omit the tomatoes, combine the soup with 1/4 cup milk before spreading).
- Top the soup layer with the 8 tomato slices.
- In a small bowl, combine the 2 tbsp melted oleo and 1/2 cup herb stuffing, stirring until the stuffing is evenly moistened. Sprinkle this mixture over the tomato slices.
Baking
- Bake at 400°F for 25 minutes until the chicken is cooked through, the sauce is bubbling at the edges, and the stuffing topping is beautifully golden brown and crunchy.
- Serve hot over a bed of warm rice.
💡 Make-Ahead & Storage: This dish can be assembled up to 8 hours in advance, covered tightly, and stored in the refrigerator. Add 5 to 10 minutes to the baking time if cooking directly from the refrigerator.
Original Recipe Scan
