If I had to pick my least favorite kind of cheese it would be blue cheese. After that though, it would be Swiss. I remember making a big deal the first time my mom said she was going to make this recipe that she found in our church cookbook because I did not want Swiss cheese anywhere near my piece of chicken. My piece did not have any Swiss on it, but I soon learned that it is even more delicious with! This recipe easily became a favorite of the entire family.
Recipe serves 8. (I usually just buy one package of chicken that has 3 breasts in it and just half the recipe. Sometimes I don't even half it if I'm really in the mood for the stuffing topping!)
- 8 (1/2) boneless, skinless chicken breasts (raw)
- 8 slices Swiss cheese
- 1 can cream of chicken soup
- 1 (8 3/8 oz.) chicken-flavored Stove Top stuffing
- 1/4 cup water
- 1/4 cup butter
- Preheat oven to 350 degrees.
- Place chicken breasts in a single layer in a 9x13 inch pan.
- Place one piece of Swiss cheese on top of each piece of chicken.
- Mix together water and soup in a small bowl.
- Spoon water and soup mixture over chicken pieces.
- Sprinkle stuffing over chicken pieces as well.
- Melt butter. Drizzle over stuffing.
- Cook for about 55 minutes (covered for the first 40 minutes, uncovered for the last 15 minutes.)
Recipe Courtesy of Lil Haegele from the St. Andrews Parish Cookbook
As a side note, I have no idea what the significance of the name Michigan Chicken is. I assumed it is a family recipe of some sort from the lady who submitted it to the church cookbook but I did some research using google and it looks like there's some more similar recipes out there!