Ingredients

The following ingredients have 4 Servings
  • 3 boneless, (skinless chicken breasts)
  • 1/2 teaspoon seasoned salt ((Lawry's))
  • 1 (10.75-ounce) can cream of mushroom soup
  • 3 slices Cheddar cheese
  • 3 slices baby Swiss Cheese
  • 1 1/4 cup dry herb stuffing mix, (Pepperidge Farm)
  • 1/4 cup butter, (melted)
  • 12 ounces egg noodles, (cooked according to package directions)

Instruction

  • Preheat oven to 350 degrees and lightly grease a baking dish.
  • Cut each chicken breast in half horizontally so that you have 6 thin chicken breasts.
  • Place chicken in baking dish. The pieces can be touching, but try not to overlap too much.
  • Spread soup evenly over chicken.
  • Lay cheese slices on top, overlapping so that each piece of chicken is covered with both types of cheese.
  • In a bowl, combine stuffing mix and butter. Spread on top of cheese.
  • Bake uncovered 40 to 45 minutes. Serve with noodles.