Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 8 | Boned halves chicken breasts |
| 2 cans | Cream of chicken soup |
| ¼ pounds | Grated frozen butter |
| ¼ pounds | Grated cheddar cheese |
| 1½ cup | Pepperidge farm stuffing |
| 3 ounces | Bourbon or Brandy |
Place chicken breasts side by side in a buttered casserole dish. Season with salt, pepper, garlic powder, etc. to your taste. Pour the soup (undiluted) over the top of chicken. Sprinkle with the grated butter, cheese, and stuffing. Drizzle the bourbon or brandy over top. Bake uncovered at 350F (180C) for about and hour and half. Note: No stuffing? Make croutons by cutting bread into cubes, mix with olive oil, parmean cheese, dash of garlic powder and italian seasoning and bake on a cookie sheet at 350F (180C) for about 10 minutes.
Recipe By : unk - via Kathi Sandler Posted to FOODWINE Digest 20 November 96 Date: Wed, 20 Nov 1996 19:52:43 -0600 From: Ellen Court <CourtMoss@...>