There’s no need to run around like a chicken with it’s head cut off to get a nice dinner on the table. This recipe is something to crow about! So shake a tail feather and simply layer ingredients, toss in the oven, and strut your stuff while your family gobbles it down. It’s such a breeze that you can then relax and go to bed with the chickens.
5-6 Skinless, Boneless Chicken Breasts
8 Sliced or Shredded Swiss or Cheddar Cheese
1 Can Cream of Chicken Soup
¼ Cup Water
1 Box Stuffing
¼ Cup Melted Butter
1 Can Sliced Water Chestnuts
Toasted Sliced Almonds (to taste)
Rice for Serving (optional)
Preheat oven to 325°. Spray a 9×13″ pan with cooking spray. Line with chicken breasts. Place cheese on each breast. Add water chestnuts. Combine soup and water and spoon over cheese. Sprinkle with stuffing and drizzle with butter. Sprinkle with almonds and bake for 45-55 minutes or until chicken is cooked through.