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Chicken and Vegetables




Source of Recipe


Internet


List of Ingredients




4 Skinless boneless chicken breasts
2 cup(s) Pepperidge Farms Seasoned Stuffing (in bag in baking/stuffing section)
1 can(s) cream of mushroom soup (reduced fat)
1 can(s) cream of chicken soup (reduced fat)
1 pkg(s) frozen mixed veggies (your favorite; broccoli, cauli, and carrots is good)
8 slice(s) swiss cheese (reduced fat)


Recipe



Trim chicken breasts; place in a 9x13 baking dish.
Pour frozen veggies in dish; arrange to fill dish.
Place swiss cheese slices over the chicken and vegetables to cover in a layer.
In a bowl, mix together the 2 cans of soup; Pour over swiss layer and spread around to cover.
Add breadcrumbs to top; add enough to make a 3/4 inch or so layer over soup.
Cover with foil (IMPORTANT! breadcrumbs will burn if you don't cover it).
Bake in a 400 oven for about an hour to an hour fifteen or until chicken is done through.