Baked Chicken and Cheese

Have made something similar several times and enjoyed it. 

 

Baked Chicken and Cheese

8 boneless chicken breast halves

8 slices Swiss cheese

1 can condensed cream of chicken soup

1/2 cup milk

1/4 cup sour cream

1 1/2 cups herb stuffing crumbs

1/4 cup melted butter

Few mushrooms

Green pepper

Parsley

 

Place chicken breasts in buttered 9x13-inch baking dish. Top each

with a slice of cheese.

 

Mix together the soup, milk, and sour cream. Pour over chicken and

cheese. Top with herb stuffing. Drizzle melted butter over.

 

Cover with foil and bake at 350 for 30 minutes.

 

Remove foil and bake another 30 to 40 minutes.

 

Servings: 6 to 8

Corn 'N' Chicken Bake

Corn 'n' Chicken Bake

6 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package (8 ounces) corn bread stuffing mix
1 can (8-3/4 ounces) whole-kernel corn, drained
1 cup boiling water
1/4 cup (1/2 stick) butter, melted
1 can (10-3/4 ounces) condensed cream of celery soup (see Options)
1/3 cup milk
1 tablespoon chopped fresh parsley

Preheat the oven to 375°F. Coat a 9" x 13" baking dish with
nonstick cooking spray.

Place the chicken breast halves in a single layer in the baking
dish; season with the garlic powder, salt, and pepper.

In a large bowl, combine the stuffing mix, corn, water, and melted
butter; mix well and spoon over the chicken.

In the same bowl, combine the soup, milk, and parsley; mix well.
Pour over the stuffing mixture then cover with aluminum foil.

Bake for 35 minutes then uncover and bake for 8 to 10 more
minutes, or until no pink remains in the chicken and the stuffing is
golden.

South-of-the-Border Chicken Bake

South-Of-The-Border Chicken Bake
1 c  sour cream
1/2 c  ricotta cheese (or creamed cottage cheese)
8 oz cream cheese,softened
3 c  coarsely chopped cooked chicken,(about 3 boneless/skinless breasts)
3 c  rice,Cooked
1 1/2 c  Monterey jack cheese -Shredded
1 can cream of chicken soup (10 -3/4 oz.)
1 can chopped green chilies,(4-oz.) drained
2    tomatoes,coarsely chopped
1/2 c  pitted black olives,drained
1/2 t  salt
1/4 t  garlic powder
1 c  coarsely corn (or tortilla) chip,Crushed

Blend together sour cream, ricotta cheese and cream cheese until smooth. Add remaining ingredients, except corn chips, to cheese mixture.

Pour into ungreased shallow 3 qt. baking dish. Sprinkle with corn chips. Bake in preheated 350 degree oven for 25 to 30 minutes.
Makes 8-10 servings.