Baked Swiss Chicken

I’ll admit, Jarid & I didn’t have much trouble with the transition from living seperately to living together.  One of the things I’m really enjoying is the fact that I can cook us dinner in our own kitchen.  Common, guys… if you really thought that just because I changed blog names, that you wouldn’t see all kinds of wholesome meal recipes and photos? Let’s be real.  I love food.  It’s fuel for our bodies!  God gave it to us to be enjoyed 🙂

Unlike myself, however, Jarid wasn’t totally gung-ho about eating things like tofu, vegan cheese, and kale (which he had never heard of before me)  Like many of you with families and “manfriends”, sometimes you need a healthier option to swap out some of the good ole’ comfort foods for.  That way, you can appease both your health conscious appetite AND the more traditional palate.  Which brings me to this delicious recipe.

As a kid, my Mom made this chicken casserole that was cheesy, toasted deliciousness in a pan.  I knew it was something Jarid would love, so I swapped out a few things based on this recipe.

Instead of cream of mushroom soup…

instead of regular stovetop stuffing mix…

and in place of regular milk & butter…

with Brummel & Brown yogurt spread.

I layered the chicken in an oven-safe, glass dish and topped it with Reduced Fat Sargento swiss cheese.

Then I poured on the Sunflower Beverage mixed with the creamy mushroom soup.  This recipe is pretty much fail-proof. After this, all you do is pile on the Stovetop, throw a few pats of Brummel & Brown ontop,

and bake at 350° for about 45 minutes or until chicken is cooked through.

When you remove it from the oven, the cheese/soup will be all sizzly and wonderful.

The aroma itself is enough to make burning your tongue digging in seem totally worth it.

Ingredients:

Serve with a side of easy steam-fresh vegetables made in the microwave and you’ve got yourself a quick and easy work night dinner… plus leftovers for work lunches!  YUM.

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