From Sodexo USA
Being cooped up for the umpteenth day, you’re likely tired of planning meals and preparing them, not to mention cleaning up the kitchen and washing all the dishes only to dirty them up again!
We have two recipes for you, one that uses leftovers to create a tasty new dish and another comfort food recipe, for which you likely have the ingredients in your pantry and freezer already.
Check out this recipe in our Spring 2020 issue of the LampPost magazine!
Baked Swiss Chicken
Makes 3-4 servings
3-4 chicken breasts, depending on size
6-8 slices of Swiss Cheese
1 can cream of mushroom OR cream of chicken soup
1 cup milk
2 cups dry stuffing mix
¼ cup melted butter
Preheat oven to 350 degrees.
Spray a 9 in. x 9 in. square baking dish with nonstick cooking spray. Place the chicken breasts in the pan, making sure they are not crowded too close together. Lay the Swiss cheese slices over the chicken breasts, trying to get even coverage.
In a small bowl, combine the cream of mushroom or cream of chicken soup with the milk, mixing until it is an even consistency. Pour the soup mixture evenly over the top of the chicken and the Swiss Cheese. Sprinkle the dry stuffing mix over top of the soup mixture, then drizzle the butter over the stuffing mix.
Cover the pan with aluminum foil and bake for 35-45 minutes. Remove the foil and bake for an additional 5-10 minutes, until the top is golden brown, and the chicken reaches an internal temperature of 165 degrees. Allow to cool for a few minutes, and serve with the vegetable of your choice.
Side note: if you do not have premade stuffing mix in your pantry, you can take some stale bread items and cut them in a medium dice, making 2 cups in total. Toss with a tablespoon of olive oil and a pinch of dried parsley. Bake at 350 for 5-7 minutes, until the bread cubes are crispy.