It's delectable, super-simple, and has the taste of something you've slaved over all day to make. My kind of recipe!
this recipe was given to me by my mother's late lifelong best friend and partner in decades of crime, Clara Albrecht. She was a treasure!
4 boneless, skinless chicken breasts
4 slices Swiss cheese
Place boneless breasts in a well buttered 7 X 11 baking pan/casserole and top with the Swiss cheese slices.
1 cup sour cream
1/2 to 3/4 cup sherry wine
1 can cream of chicken soup
Whisk together the sour cream, wine and soup and pour over the breasts.
1 1/2 cups Pepperidge Farm Herb Stuffing crumbs
6 tblsp. butter, melted
Blend crumbs and butter well and sprinkle densely over the soup mixture.
Bake at 350 degrees for an hour.
That's it. Honest. This takes all of 10 minutes to prepare! You have plenty of time to whip up an impressive dessert, or make an elaborate salad and veggie dish.
Doubled, make in a 9 X 13 pan.