Monday, March 21, 2011
Chicken Cornbread Dinner
This recipe is featured on page 102 of my cookbook, which sells for $10 plus shipping, see order info on the sidebar.
My friend, Mary, together with her husband and children, work a dairy farm in central Wisconsin. She’s not only a great cook, but also preserves much of their garden produce every year. In addition to home schooling, she finds time to help those in need. Try her delicious and quick recipe.
6-8 boneless skinless chicken breast halves
6-8 slices cheese, cheddar or Swiss
1 can cream of chicken soup
½ can milk
1 box (6 oz.) cornbread stuffing
¼ c. melted real butter
Place chicken in single layer in greased 13x9 pan. Cover with cheese. Combine soup and milk and pour over chicken. Combine stuffing mix and butter and pour over all. Bake covered at 350˚ for 45 minutes. Serve with rice, potatoes, or pasta.
Some people are bothered by touching raw meat. Don’t let that stop you from preparing good food. Buy a box of 100 plastic disposable gloves.