This recipe is my own version of Swiss Chicken. In the original recipe there are no veggies and it calls for a layer of Swiss cheese between the chicken and the stuffing. It also directed you to drizzle melted butter on top of the stuffing before baking. Yikes! Although that all sounds pretty good it also sounds very fattening. This is a slightly better version with less fat. I prefer sharp cheddar cheese to Swiss, but please use Swiss cheese if you like that flavor. I have also made this recipe with pepper jack cheese and it came out great. Pick a cheese with a little zing!
Ingredients:
8 oz frozen mixed vegetables .98
7 oz frozen broccoli florets .94
(not pictured)
1 onion--chopped .40
2 cans reduced fat crm of chicken soup 2.44
I have three cans in the picture, but you only need two
3 cups chicken --cubed 3.48
8 oz shredded sharp cheddar 2. 33
(half of what is pictured)
8 oz dry stuffing (not prepared) 1.68
Directions:
In a medium mixing bowl combine the frozen mixed vegetables, broccoli florets, chopped onion and two cans of cream of chicken soup.
Divide the mixture into three 8x8" pans.
Top each pan with 1 cup of cubed chicken.
Shred 8 oz of sharp cheddar cheese and put one third of the cheese in each pan.
Top each pan with one third of the dry stuffing mixture. Do not prepare the stuffing according to package directions. This will be a crunchy topping.
Cover each pan with foil and label. Freeze, then thaw in the fridge for two days when you are ready to eat. Bake 350 degrees for 40 minutes.
This is always a hit at our house. My husband brings leftovers to work and always gets compliments on how good this smells! I was able to make three pans for $4.08 each. This is a good one to bring to a friend because it is so comforting and filling. Try different cheeses and veggies to see what your family likes best. This works great with green beans and Lima beans. Yum!
Enjoy!
Christie aka Keeza
