Chicken Irene

Tonight’s supper… Chicken Irene!  It’s named after my grandmother, although I don’t believe that the made up the recipe.  I love this one.  It’s so easy and tastes amazing.  I hope that you enjoy this recipe as much as we do!!

Here’s what you’ll need:
1 1/2 lb boneless, skinless chicken breasts
6 slices swiss cheese
1 (10 oz) can cream of mushroom soup
1 stick butter (melted)
1 1/4 cup of pepperidge farm herb seasoned stuffing crumbs

Place chicken breasts in a 9×13 inch glass baking pan. Pour cream of mushroom soup over to cover breasts. Place slices of cheese on each breast. Next, sprinkle stuffing crumbs to top the ingredients in the pan. Drizzle melted butter over top. Bake at 350 degrees F for about 1 hour or until cooked through.

Enjoy!!