Monday, October 13, 2008

Chicken and Swiss Cheese Casserole

I wanted to make something easy for my friend Julie who had her 7th baby a few weeks ago. Yes...number 7! I found this recipe in Chloe's cookbook-- it looked like a cinch to make, and it would be enough to feed a family of 9. Well...8... I guess little Michael isn't eating solids yet :-)
I am sure I'll be making more recipes from Chloe's cookbook in the future. I went to her funeral on Monday, and it was beautiful...yes, I cried, but I was sure in the knowledge that Chloe is in heaven. And the purple text below is because Chloe's favorite colors were pink and purple.

There are a couple of changes from the original recipe. I know...I nearly always tweak a recipe...unless it's something complicated, then I'll follow the recipe to the letter the first time. After that...I will often make it my own. I seasoned the chicken with salt, pepper, and fresh thyme. My thyme in the backyard is finally recovered from Hurricane Ike, and I had plenty to harvest. I only used one bag of stuffing...2 seemed like a lot. I used "healthy request" cream of chicken soup, and light sour cream, but did use an entire stick of butter. Sorry... Sometimes, you just have order to moisten the stuffing adequently, I decided not to skimp on the butter.

So, here's another post dedicated to Chloe, and all children who have cancer.

Chicken and Swiss Cheese Casserole

6 boneless, skinless, chicken breasts
Salt and freshly ground black pepper
1 package fresh thyme
6 slices swiss cheese
1 10 ounce can cream of chicken soup
1 cup sour cream
1 stick of butter, melted
1 14 ounce bag stuffing mix (I used Pepperidge Farm Country style)

Place the chicken in a greased 9x13 casserole dish. Season with the salt and pepper. Strip the thyme leaves from the stalks and sprinkle over the chicken. I used about one stalk per chicken breast.

Oh... about the chicken. Lately, we've been buying these "chicken breast portions" at SAM'S Club. They are a bit thinner that regular chicken breasts. You can use whatever you'd like.

Place a slice of swiss cheese over each chicken breast. Mix the soup and sour cream together, and spread over the cheese.

In a large bowl, combine the melted butter and stuffing, stir to coat. Sprinkle evenly over the chicken.

Cover with foil and bake at 350 degrees for 1 hour. Uncover and bake for 15 minutes more. This will crisp up the top of the stuffing, and turn it a nice golden brown.

I thought the creamy chicken was great with the stuffing...some of it was soft, but the cubes of bread on the very top were nice and crunchy. My kids gave it a 6.5 (out of ten!). David thought it was very good. I though it was delicious, and really easy to make (always a plus for me).

Chloe, this one was good! God Bless your table tonight!


Alexis D. said...

A friend brought this to us when we had Nate and I loved it!! Glad to now have the recipe. Keep 'em coming Kim!

Susan said...

so far i have made 3 of your them..

Alexis D. said...

made this last night - was a hit! thanks Kim!