"Creation brings deep satisfaction and fulfillment. We develop ourselves and others when we take unorganized matter into our hands and mold it into something of beauty—and I am not talking about the process of cleaning the rooms of your teenage children." Dieter F. Uchtdorf

Friday, December 18, 2009

Mozzarella Chicken

The Finished Product

I got this recipe from my sister, Suzie. Except she calls it Swiss Chicken because she uses swiss cheese. I use mozzarella because my hubby is lactose intolerant and mozzarella has lower levels of lactose.
Anyway... it is SUPER easy and delicious!

2 Chicken Breasts
8 oz Swiss or Mozzarella Cheese
1 Can Cream of Chicken Soup
1-2 Cups of Pepperidge Farm Herb Seasoned Stuffing (Pictured Below)

You can put the chicken breasts in the baking dish whole or cube them. My husband likes it cubed because each bite is then covered in the yummy gooeyness of it all.
Layer chicken, cheese, cream of chicken soup, then sprinkle uncooked stuffing on the top until completely covered, in that order.
Cook at 350 for 45 minutes or until chicken is thoroughly cooked.

You can get this in any store. There is another package that is red, but buy the blue. The red has bigger chunks.
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  1. Mozzarella cheese has less lactose? Interesting. Is that because it's usually made from buffalo milk rather than cows milk?

  2. Your Hubby is intolerant of Lactose? That's a shame, we're all supposed to be more tolerant of others these days ;)

    Just kidding. This casserole looks like the perfect meal for a cool winter night.