Swiss Chicken Casserole
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- boneless, skinless chicken breasts
- slices of swiss cheese
- 1 can(s)
- cream of mushroom soup
- 1/4 c
- 2 c
- pepperidge farm herb dressing
- 1/2 c
- butter or margarine, melted
1Preheat oven to 350. Place chicken breasts in casserole dish. Top with swiss cheese.
2Combine soup and milk then mix well. Pour over chicken. Top with dry herb dressing then drizzle butter on top.
3Bake uncovered at 350 for approximately 1 hour or until chicken is tender.