Stuffing Chicken

Recipe from Jamie cooks it up

Ingredients:

4 chicken breasts, pounded out flat
8 slices Swiss cheese (or about 3/4 C shredded cheese) I actually used pepper jack cheese to add more flavor, might be too hot for some kids but all mine ate it!
1 can cream of mushroom soup (I use the 98% fat free)
1 c milk
1 Stove Top Stuffing box (usually chicken flavored)
1/4 C butter melted (I always make it with out the butter...trying to shave a bit of fat off the menu)

Directions:

1. Spray the inside of your crock pot (or casserole dish, if baking in the oven)
2. Lay the chicken out flat in the bottom of the dish.
3. Cover with the cheese.
4. Mix the soup and the milk together and pour over the top of the cheese.
5. Dump the box of stuffing over the top, and drizzle butter over it. (I usually spray it with some cooking spray instead)
6. For the Crock Pot cook on high for 4 hours. The last 1/2 an hour turn the lid sideways, so that some of the stream can escape. You don't want your stuffing to be too soggy.
7. For the Oven, cover and bake 45 minutes at 350 degrees. Take the foil off and bake 7-10 minutes more.

Crispy Cheddar Chicken

Recipe from adapted from What's Cookin' Chicago

Chicken:

4 large chicken breasts

2 sleeves Ritz crackers

1/4 t salt

1/8 t pepper

1/2 C milk

3 C cheddar cheese, grated

1 t dried parsley

Sauce:

1 14 ounce can cream of chicken soup

2 T sour cream

2 T butter

1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.