I started to make a dish for dinner and didn't have all the ingredients I needed for my usual recipe. I improvised with what I had and my husband said it was the best one yet. I guess that is how new recipes come to be the new favorites!I used a package of Garlic Alfredo sauce the first time and it was great. In trying to duplicate the recipe for the Curious Cuisiners Club, I couldn't find that so I used Bernaise sauce and it was equally as good.I added onion and celery to the dressing and some garlic to the cream soup to add a little different flavor.
1Preheat your oven to 350 degrees.In a medium saucepan over medium heat place your chicken breasts and bring to a boil. Reduce your heat and simmer for 20 minutes until your chicken is cooked through and not pink.Drain and set aside.
2While the chicken is cooking,using a small saucepan place your broccoli in water and bring to a boil. Reduce heat and let simmer for 6 minutes until broccoli is tender,but crisp; drain then set aside.
3Meanwhile, prepare the bernaise sauce according to the directions on the package. Also prepare the stuffing according to the microwave instructions on the box.
4Arrange cooked broccoli on the bottom of a 8x11inch baking dish. Spread 1/2 of the bernaise sauce on the broccoli.Cut chicken breast into 1" chunks and spread them around the broccoli. Put the swiss cheese slices on top of the broccoli and chicken pieces.
5Mix the remaining bernaise sauce with the can of cream of chicken soup. Spread the mixture on top of the cheese slices.Spoon the stuffing mixture on top of the entire dish.
6Cover with tin foil and bake in 350 degree oven for 30-40 minutes or until bubbly.. Uncover last 5-10 minutes of baking.