Ingredients
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3
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1
-
1
-
1
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Alice’s Baked Chicken Breast, A dear friend of mine gave me this recipe many years ago It is my husband’s favorite meal and I always think of her when I make this meal I call it Alice’s Baked Chicken in her memory, even though I don’t know where she got this wonderful recipe I always serve this with a tossed salad and bread or rolls , Sorry, my family was not a fan of this one I followed recipe as directed with cream of mushroom soup They said it was too salty, did not like the plain herb stuffing mix (I normally do a sausage, sage and cranberry dressing with oodles of flavor), and said it would need a lot more flavor for them to ask for it again I guess I’m not getting into the quick and easy recipes with this one , I made this following the recipe and using cream of mushroom soup I cooked it for one hour Once I took it out of the oven I lightly smashed down the stuffing and put the foil back on for ten minutes No hard stuffing crumbs at all Easy quick recipe I would make it again
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Steps
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1
Done
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Grease a 9" X 13" Baking Pan. |
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2
Done
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Lay Chicken Breast in the Pan, Combine Cheese and Soup Mixture and Spread Over the Top of the Chicken. |
|
3
Done
|
Sprinkle the Pepperidge Farm Herb Stuffing on Top and Then Pour the Melted Butter or Margarine Over the Top. |
|
4
Done
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Cover Tightly With Foil and Bake in a 350 Degree Oven For 45 Minutes to 1 Hour. |
