4 Thick Chicken Breasts
Salt and pepper
Cut breasts in 1/2, rub with salt and pepper.
1 box herbed wild rice
1 box herbed stuffing mix
Cook rice and stuffing separately according to directions, when rice is tender but still has a little water add stuffing.
1 can cheddar cheese soup
Slivered almonds
Pine nuts
Mushrooms
Add soup, almonds, nuts, and mushrooms to rice and stuffing mixture.Â
Stuff chicken breasts
Mix:
1 can cream of mushroom soup
1/2 cup milk
Stir until combined and creamy
Swiss cheese
Place chicken breasts in baking dish, top with swiss cheese, then pour over cream soup mixture. Bake at 350° for 1 hour or until chicken is cooked through.
