Recipe Time

I am joining an Ultimate Recipe Swap group this week, which is hosted by the blog "Life as Mom". Each week has a different theme and the theme of the week is CHICKEN.

This is a recipe my family has enjoyed in the past but seems to have made it to the back of the recipe book. About 6 weeks ago my father-in-law passed away. My brother's wife (also known as a sister-in-law, but not to be confussed with the father-in-law) insisted on bringing my family dinner one evening after the funeral. I kept telling her it wasn't necessary, but she insisted. Was that dinner a welcome relief. I had to work that day and throughout that day I kept saying to myself, "now, what is for dinner? Oh, that is right, Diane is making us dinner. GOOD." That dinner tasted so good.

So, I am sharing this chicken recipe with you. Hope you enjoy.

Swiss Chicken Casserole

3 pieces of boneless, skinless chicken breasts

2 cans Cream of Chicken Soup

Swiss Cheese

Pepperidge Farm bread crumbs

Season chicken with garlic, oregano, basil and pepper. Cover and bake for 1 hour at 350 degrees.

Tear or shred chicken and place in the bottom of a casserole dish.

Cover chicken with Cream of Chicken soup.

Layer Swiss cheese on top of soup.

Layer with Pepperidge Farm bread crumbs. Dribble a little melted butter on top of the bread crumbs.

Bake, uncovered, at 350 degrees for 30 minutes.

I baked the chicken the night before I actually made the casserole.