Swiss Chicken Bake (easy)

Posted by: Caren on 6/09/09

My family loves this:

4 whole chicken breasts, skinned, boned and halved
8 slices Swiss cheese
1 can (10 oz.) cream of mushroom soup
1/4 cup dry white wine
1 cup herb seasoned stuffing mix (like Stove Top)
1/4 cup (1/2 stick) butter, melted

Grease a 13×9-inch baking dish. Place chicken in dish; top
with cheese. Combine soup and wine; pour over chicken.
Sprinkle with dry stuffing mix. Drizzle with butter.
Bake, uncovered, at 350 degrees for 45 to 55 minutes.

This entry was posted on Tuesday, June 23rd, 2009 and is filed under Entrees, Poultry. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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Salmon Alfredo

Posted by: easy’n'good on 6/08/09

SALMON ALFREDO

4 fresh salmon steaks
4 slices of sweet, red onion
4 slices fresh lemon
4 T butter or margarine, divided into 4 “pats”
1/2 tsp Lemon Pepper
1 pkg - dry Creamy Garlic Alfredo Sauce Mix (McCormick
makes it)

Tear off 4 pieces of heavy duty aluminum foil - each large
enough to accommodate salmon steaks and toppings. Place
one salmon steak in center of aluminum foil. Place one
slice of onion, one slice of lemon and 1 “pat” of butter on
top of steak. Sprinkle 1/8 t of lemon pepper on top and
finish by sprinkling 1/4 of the pkg. of dry Alfredo Sauce
Mix.

Roll aluminum foil and seal edges securely, piercing top of
foil 2-3 times with a fork to allow steam to escape. Repeat
with remaining salmon steaks and ingredients.

Place over hot, grilling coals and cook until salmon is
flaky and cooked throughout.

Serve over Fettuccine noodles.

(Note: I assembled the salmon pieces according to the
recipe, but put the foil packs on a large baking sheet and
cooked them in the oven. I don’t recall what temp. I used,
though. 350 degrees, maybe? Anyway, it came out quite
elegant, tasty, and yet was so easy!)