Ingredients
24
boneless skinless tenders
8-10
oz. grated swiss cheese
2
cans cream of chicken soup
2/3
c. and 1/2 c. chicken broth
2
c. Pepperidge Farms Herb Dressing
Directions
1.
Parboil chicken in chicken broth. Place in greased 9 x 13 baking dish. Sprinkle with cheese. Mix 2/3 c. chicken broth with 2 cans of soup, undiluted. Pour over chicken and cheese. Sprinkle 2 cups dressing over soup. Melt butter and add 1/2 c. broth and pour both over dressing. Cover with foil and bake 1 hour at 325. Serves 6-8 people. May be doubled.
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