Lilly’s Chicken

Whenever I see someone’s name attached to a recipe, like this one, I know that when this dish was made, someone was thinking fondly of the person who gave it to them. There is that social networking again. Lilly made this for friends one night, passed on the recipe, now I am sharing it with the world. If it hadn’t been for Lilly, some family somewhere would be having a boring chicken dish again but instead they are having Lilly’s Chicken. See how that works?

I think I might make this for dinner tonight with mixed veggies.

Lilly’s Chicken

4 boneless chicken breasts, split

1/2 lb Swiss cheese in slices

1 can cream of chicken soup, mixed with 1/4-1/3 c white wine

1 1/2 c Pepperidge Farm stuffing mix

Arrange chicken breasts in large Pyrex dish. Cover with Swiss cheese, then soup mix. Top with stuffing mix. Cover with foil. Bake 350 for 1/2 hr. Remove cover & cook for 10-15 min longer.

6 thoughts on “Lilly’s Chicken

  1. This is the “best” chicken ever! We have used this recipe for at least 10 yrs. for our church bazaar. We make it by huge pans and never have any left. We serve it with a cranberry side dish. I enjoy your recipes and have used many.Thank you for posting.


    • Thanks Bev! I’m so glad you like the site and have made some good finds. I made this last night and it was really delicious!


    • I would just put the dry mix on top. The foil will trap moisture and it will likely moisten the bottom of it and make a crust on top.


      • thanks for the help sounds yummy.. gonna try it tomorrow nite thanks for the help
        btw do you think monterey jack would be just as good?


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