Swiss Chicken

6 boneless, skinless chicken breast halves
1 c. (4 oz.) Swiss cheese
5 c. stuffing mix
1 can cream of mushroom soup
1 c. (8 oz.) sour cream

Place chicken in a greased 9X13 baking dish. Sprinkle with the cheese and stuffing mix. Combine the soup and sour cream, spread over stuffing. Bake, uncovered at 375 for 1 hour or until the meat juices run clear.

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