Pepperidge Swiss Chicken Breasts

Pepperidge Swiss Chicken Breasts

• 4 boneless, skinless chicken breasts
• 1 can cream of chicken soup
• 4 ounces Swiss cheese, shredded
• 6 tablespoons butter, melted
• 1 1/2 cups Pepperidge Farm Cornbread Stuffing

Place chicken in baking dish.

Spread cream of chicken soup on chicken.

Sprinkle on shredded Swiss cheese.

Toss melted butter with stuffing.

Top casserole with buttered stuffing.

Cover and bake in pre-heated 375 degree oven for 45 minutes.

Uncover and continue baking for an additional 10 minutes.

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What you will need:

Chicken, cream of chicken soup, Swiss cheese, butter, and Pepperidge Farm Stuffing.

Layer chicken, soup, and shredded cheese.

Toss melted butter with stuffing.

Top with buttered stuffing.

I first had this dish at a friend's home.  Donna was  gracious enough to share the recipe with me.

Chicken with Chive Cream Cheese

• 6 boneless chicken breast halves
• 8 ounces cream cheese
• 1/4 cup chives, chopped
• 1 tablespoon butter
• 6 slices bacon
• salt and pepper, to taste
• 2 tablespoons whipping cream

Place chicken breast on plastic wrap.   Mist with a small amount of water.  Cover with another sheet of plastic wrap. Pound flat, repeat with other chicken breast.
Salt and pepper chicken to taste.
Chop chives.
In small bowl mix cream cheese and chives.
Partially cook bacon.
Spread filling on chicken breast, roll-up.
Wrap with bacon.
Place in baking dish, dot with butter
Bake in 400* oven 40 minutes or until chicken reaches internal temperature of 160*.
Broil 5 minutes or until bacon is crisp.
Sauce in pan will have bits of cream cheese in it.
Blend sauce with 2 tablespoons of whipping cream to smooth it.
An immersion blender works wonders.
Sauce will be smooth and frothy

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