Dear Readers it is that time of year again, when I am so motivated to cook things in my oven. How about you? Last night was a crazy kind of night because I had two meals going on. For the family,, I was making this yummy, filling Cranberry Swiss Chicken. It has sweet, crunchy, and creamy all combined to make it so delicious and so easy to put together on a busy evening. I was also making Creamy Tomato Tortellini Soup (a family favorite) , and some potato rolls for a sweet neighbor who has been ill again, now with pneumonia When he punctured his lungs recently, I brought him Bonnie's Cream of Chicken Noodle Soup and Jacqueline's Focaccia. The other day he told one of my children that it was worth getting his lung punctured so that he could get the soup and bread!! So cute! I thought such nice compliments should be rewarded with more food, don't you?
I found this recipe on Pinterest that originates from the blog Jam Hands, and was adapted from an All-Recipes recipe, and of course I adapted it just a little bit too.
4 skinless, boneless chicken breast halves (thaw before using)
1 cup shredded Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup chicken broth
1/2 teaspoon pepper
1 cup stuffing mix ( I just used Betty Crocker )
1/3 cup dried cranberries
1/4 cup melted butter
1/3 cup slivered almonds.
Preheat oven to 350 degrees. Place chicken breasts in 8 x 8 or 9 x 9 baking dish, and sprinkle with cheese. In a medium mixing bowl, stir together chicken soup, broth, and pepper. Once mixed well, pour over chicken. Place stuffing mix over chicken breasts, then add cranberries and drizzle butter over top. Bake in oven for 40-45 minutes. At the half hour mark, add the slivered almonds on top of the casserole. Enjoy!