• 8 Boned halves chicken breasts
  • 2 cans Cream of chicken soup
  • 1/4 pounds Grated frozen butter
  • 1/4 pounds Grated cheddar cheese
  • 1 1/2 cups Pepperidge farm stuffing
  • 3 ounces Bourbon or Brandy


Place chicken breasts side by side in a buttered casserole dish. Season with salt, pepper, garlic powder, etc. to your taste.

Pour the soup (undiluted) over the top of chicken. Sprinkle with the grated butter, cheese, and stuffing. Drizzle the bourbon or brandy over top.

Bake uncovered at 350F (180C) for about and hour and half.