Thursday, September 9, 2010

Swiss Chicken


2 cans Cream of Chicken soup


1 pt. sour cream


10 to12 frozen or thawed chicken tenderloins


8 slices Swiss cheese


8 slices deli ham (Virginia or Black Forest)


1 bag cheese & garlic croutons, crushed


Mix soup and sour cream together. Place chicken in a 9 x 13-inch pan. Layer the cheese and ham on top of chicken. Spread soup mix on top of chicken. Sprinkle crushed croutons on top of soup mix. Bake on 325 degrees for 1 1/2 hours if thawed, 2 to 2 1/2 hours if frozen chicken. Yummy served over rice. The recipe said to cover with foil while it baked, I didn't because I wanted the croutons crunchy.

Recipe from {Brenda Lowry} Print this post

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