Thursday, November 11, 2010

Creamy Swiss Chicken

It's been awhile since I've posted a recipe, so here you go. I got the recipe for Creamy Swiss Chicken from a Pillsbury cookbook. It was one of the first recipes I tried after Craig and I got married. Well, okay, it was one of the first recipes I tried EVER!

It's creamy and flavorful. I always serve it with steamed rice and veggies. It's very quick and easy to make too. I always double the recipe for my family because it goes quickly and great for leftovers (if there's any). Enjoy!

Creamy Swiss Chicken

1 lb. boneless chicken breast or tenderloins, thawed
1 can cream of chicken soup
1/4 cup half-and-half
1/4 cup Progresso plain bread crumbs
1 tbsp. butter, melted
4 slices Swiss cheese
Heat oven to 375 degrees. Spray casserole dish with cooking spray. Place chicken in dish. In small bowl, combine soup and half-and-half; mix well. Pour over chicken. Bake for 30 minutes. In another small bowl, combine bread crumbs and melted butter; mix well. Remove chicken from oven. Top with cheese slices; sprinkle bread crumb mixture over cheese. Return to oven; bake another 10 minutes.

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