I was surprised to find that this recipe is
nowhere to be found on our blog! This is one of our favorite recipes, and a
great one for our large family. This recipe also makes a terrific freezer meal,
and definitely falls under the comfort-food umbrella! J
Chicken Kochensparger
4 whole chicken breasts or 8 skinless boneless
chicken breasts (we use 5 or 6 large
breasts)
4 slices of swiss cheese (or enough for each breast)
1 can condensed cream of chicken soup
2 cups stuffing mix (Pepperidge Farms Herb Seasoned is our favorite)
¼ cup melted butter
In a 9x13 pan, layer chicken and cheese. Thin soup
with ½ cup of water; pour over chicken. Mix stuffing with butter, sprinkle over
soup. (You can freeze it at this point if
you want to.) Cover with foil, and bake 325 degrees for 2 hours, covered.
Uncover for the last 15 minutes. Serves 6.
4 comments:
Our family loves this chicken dish. I did not know that it had such and interesting name.
I know, Aunt Debbie! It's a hard one to pronounce, and even harder to spell! :-P
~Bianca
Do you really bake this for 2 hours?
Yes, ma'am.:-) Straight from freezer to oven. Bake at 325 degrees, covered, for 2 hours. (We uncover it for last 15 minutes, so stuffing crisps up a little.)
~ Betsy
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