Wednesday, October 20, 2010

Angie's Chicken Swiss Bake

My sister Angie has lived away from home most of her adult life. When I say 'away from home' I mean far-off places such as Japan, Hawaii, and Georgia. She is currently residing near Augusta and seems to like it. She's come home to visit over the years, but she is always ready to head back to her own neck of the woods. Growing up, Angie was not one to experiment in the kitchen, but once married, she became a good cook who enjoyed feeding her family.
Angie stayed home the majority of the past 20 years in order to raise her children. She is now working for Lens Crafters and enjoys her job. Her daughter, Gabby, often does the cooking for the household, and I am sure she has learned all she knows from Angie.
This dish is easily made and good enough for company. To round it out add some mashed potatoes, green beans, and homemade biscuits for a rib-sticking meal.

Angie's Chicken Swiss Bake

4 chicken breasts (boiled or baked and cut into bite-sized pieces)
4 slices Swiss cheese
1 can (10 3/4 ounces) cream of chicken soup*
1 soup can milk
16 ounces sour cream*
Small bag Pepperridge Farm Stuffng Mix*

Lightly grease a 13"x9" pan. Layer items in order in pan; dot with butter, cover with foil. Bake at 350 degrees for one hour, then uncover and bake another 15 minutes.

*You could make a medium white sauce using chicken broth for the soup.
*Make sure you buy real sour cream without additives.
*You could make your own stuffing mix from day old bread and spices.

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