I like to serve it over penne noodles or rice.
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- boneless chicken breast
- 1/4 c
- melted butter
- large package, shredded swiss cheese
- 1 can(s)
- cream of mushroom soup
- 1/4 c
- white grape juice
- 1 pkg
- good seasons (herb and garlic)
1Place chicken breasts in baking dish.
2Top with cheese.
3Mix soup and juice together and pour on top of cheese.
4Mix dressing mix with butter and pour over soup.
Bake at 350 for 1 hour.
5I substitued Gerber's pear juice once because it comes in a tiny bottle and I didn't want to buy a big bottle of white grape juice and it turned out great. I also discovered that Lipton Herb and Garlic soup mix is MUCH cheaper than the dressing mix and so I added 1/2 package of soup mix instead of a package of dressing mix.