Swiss Chicken

This was given to me by Gwen, wife of Dairy-heir, Greg Anderson, owner of Seagull Bay Dairy in American Falls, Idaho.

9 x 13 pan

Tin Foil

Pam spray

4 chicken breasts cut in half

6 slices of swiss cheese

1 can of cream of chicken soup

1 can of water

1 box of chicken stove top stuffing

1/2 - 1 cube of butter melted

Spray pan with spray and place chicken breasts in pan. Place cheese on next. Combine soup and water together and pour over cheese. Empty stuffing on top and pour melted butter on top of that. Cover with foil and bake covered until the last 20 minutes of cooking.

Frozen chicken 325* for 1 1/2 hours.

Fresh chicken 350* for 1 hour.

Freezer meal: We separate the meal into two disposable square cake pans. Place one layer of freezer foil or 2 layers of regular foil on top. Slightly press the foil so it forms to the food and tightly seal. Don't forget to label.