2 chicken breasts, cooked
Kraft swiss singles (no holes)
1 can cream of chicken soup
1 cup cooking sherry
1 cup Pepperidge Farm Herb dressing mix
1 stick margerine
Cut chicken ino bite sized pieces and line greased casserole dish. Cover chicken with swiss cheese. Mix together soup and sherry, then pour over cheese. Top with herb mix. Drizzle margerine over. Bake uncovered at 350 for 45 minutes.
Recipe from Mary
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