- 6 to 8 chicken breast halves, skinned and boned
- 1 slice Provolone cheese per piece of chicken
- 1 can cream of chicken soup
- 1/3 cup milk
- 1 (4 oz.) can chopped green chilies
- 2 cups Pepperridge Farm Cornbread dressing mix
- 1/2 cup melted butter, or margarine
Preheat oven to 350 degrees F. Butter a large flat casserole dish (13x9-inch or larger) Place chicken pieces in prepared pan; top each piece with a slice of Provolone cheese. In a medium size bowl; stir together the soup and milk; stir in green chilies until well mixed and then spoon evenly over the cheese. In a separate bowl, mix melted butter and dressing mix, then sprinkle over the top of the soup mixture. Bake uncovered for 50 to 60 minutes.
By Connie from Pine Ridge, AR
January 19, 20070 found this helpful
I DON'T REALLY CARE FOR THE TASTE OF PROVOLONE, CAN ANOTHER CHEESE BE USED?
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