Tuesday, January 12, 2016


Last week I told you we would be eating a lot of chicken this month as I had found several different recipes for chicken dishes. I shared the Chickenetti then. My husband and I really enjoyed it. 

Well, this week I am sharing the second dish I tried. We might like it more. It's hard to say. The stuffing I used gave it a really good flavor. Since I don't usually cook with onions and peppers (this recipe didn't call for any of those), my husband does like when I make something that isn't too "bland". I did make a couple of changes, but I don't think those changes changed the integrity of the recipe. 

This recipe also came from my Farmhouse Kitchen cookbook and was contributed by Mary Lengacher. This is a cookbook from the Amish community of Greenville, PA.


4       boneless chicken breasts (I had 2 really fat ones that I sliced and made 4 thinner breasts.)
4       slices cheese (I used about a cup of shredded Colby Jack cheese)
1/2   cup sour cream
1/2   cup milk
1       can cream of mushroom or cream of chicken soup (I did use the latter.)
1       box chicken stuffing (I used 2 cups of Pepperidge Farm Herb Seasoned Classic Stuffing)

Preheat oven to 350 degrees F. 

Place chicken breasts in bottom of pan, casserole dish, or small roaster.

Place a slice of cheese on each piece. (I just sprinkled the cheese over the chicken pieces. I forgot to take a picture. Oops.)

Mix together the sour cream, milk, and soup.

Pour over the breasts.

Melt 3 tablespoons butter and toss with 2 cups of the stuffing.

Put on top. 
Cover with lid and bake for 1-1/2 hours. (Since I had sliced the chicken breasts into thinner breasts, I baked mine for 45 minutes.)


  1. This would be much better without having to copy all the blue in the background of the words. Otherwise, it looks good.

    1. ??? When I click on the print button at the bottom, I have a white background. Even when I remove the images, it is still white. Sorry about your problems. Thanks.