- 6 chicken breasts, skinless & boneless
- 12-16 slices Swiss cheese
- 1 lg. can cream of mushroom soup
- 1 can water chestnuts, sliced
- 1 stick butter
- 1 box instant stuffing mix
In a 9x11 inch pan, place the chicken in a single layer and over with the Swiss cheese. Spread the cream of mushroom soup over the cheese. Sprinkle the water chestnuts over the soup. In a separate bowl, melt the butter and mix it with the stuffing. Spread the stuffing mix over the soup. Cover the pan with aluminum foil and bake at 350 degrees F for 1 hour. Remove foil and bake for 1 hour. Let sit for 30 minutes. Cut and enjoy!
By Robin from Washington, IA
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