Best of the Midwest Chicken
8 boneless, skinless chicken breasts
10 3/4 oz. can of Cream of Mushroom Soup
10 3/4 oz. can of Cream of Chicken Soup
8 slices of swiss cheese
4 oz. can of mushroom pieces or fresh mushroom pieces
1/4 cup of butter
2 cups Pepperidge Farm Herb Seasoned Stuffing Mix
Place chicken breasts in a 9x13 greased pan. Place a slice of swiss cheese over each chicken breast. Combine soups in a bowl and pour over chicken. Sprinkle on mushroom pieces. Melt butter and combine with stuffing mix. Sprinkle stuffing mixture over chicken. Cover with foil and bake at 350 degrees for 1 hour and 15 minutes. Uncover and bake for an additional 15 minutes. Enjoy.
Bob always makes fun of this recipe because of the condensed soups. For some reason he is a huge snob about the use of condensed soups in casserole or hot dish (pronounced haaht dish) type recipes. Despite the fact that he makes a lot of fun of this recipe, he always eats it because it is truly delicious. To make it a little bit healthier, I use the Healthy Request soups which are 97% fat free and as far as I can tell, the recipe doesn't suffer. A couple of years ago, Bob and I were visiting his grandfather in Wyoming and despite the fact that Bob carried on as though I was planning on poisoning him, I made this chicken for dinner one night. Grandpa Howard took one bite and declared "There's nothing wrong with that piece of chicken!" Amen.