Our friends the made this for us when Nate was born! I loved it! And my friend put it on her blog, so here is my take! And Nate and I took it to 2 families this week who have welcomed little boys into their families! Hope they enjoyed it as much as we did!
6 boneless, skinless, chicken breasts
Salt and freshly ground black pepper
1 package fresh thyme (well, you only need about 6 sprigs, can also use a few dried pinches)
6 slices swiss cheese
1 10 ounce can cream of chicken soup
1 cup sour cream
1 stick of butter, melted
1 14 ounce bag stuffing mix (I used Pepperidge Farm cubed)
1-2 tbsp olive or grape seed oil
- Preheat oven to 350 degrees.
- Place the chicken in a greased 9x13 casserole dish. I split this in half, so I used a smaller pan and froze the rest in a foil pan.
- Season with the salt and pepper.
- Strip the thyme leaves from the stalks and sprinkle over the chicken (or place a couple on pinches on each). I used about one stalk per chicken breast.
- Place a slice of swiss cheese over each chicken breast.
- Mix the soup and sour cream together, and spread over the cheese.
- In a large bowl, combine the melted butter and stuffing, stir to coat. My stuffing still looked dry, so I added a tablespoon of grape seed oil.
- Sprinkle stuffing evenly over the chicken.
- Cover with foil and bake at 350 degrees for 1 hour. Uncover and bake for 15 minutes more. This will crisp up the top of the stuffing, and turn it a nice golden brown.