Chicken Jennay


  • 4 half chicken breasts
  • 4 pieces Lorraine Swiss cheese
  • 1 can cream of chicken soup
  • 1/2 cup cooking sherry
  • 2 c Pepperidge Farm herb stuffing
  • 1 stick of butter (melted)


Put chicken in casserole dish, cover with cheese. Pour over the chicken, the can of soup which has been diluted with the sherry. Do not add water to the soup. Top with stuffing and drizzle the melted butter. Bake at 350 degrees for 1 – 1 1/2 hours, depending on the size of the chicken breasts. (Serves 4)

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