Stuffed Chicken

4 Thick Chicken Breasts

Salt and pepper

Cut breasts in 1/2, rub with salt and pepper.

1 box herbed wild rice

1 box herbed stuffing mix

Cook rice and stuffing separately according to directions, when rice is tender but still has a little water add stuffing.

1 can cheddar cheese soup

Slivered almonds

Pine nuts

Mushrooms

Add soup, almonds, nuts, and mushrooms to rice and stuffing mixture. 

Stuff chicken breasts

Mix:

1 can cream of mushroom soup

1/2 cup milk

Stir until combined and creamy

Swiss cheese

Place chicken breasts in baking dish, top with swiss cheese, then pour over cream soup mixture. Bake at 350° for 1 hour or until chicken is cooked through.


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