
1 – 398 ml can cream of celery soup
½ C chicken broth
6 chicken breasts
6 slices Swiss cheese
1 tbsp. butter (1st amount)
½ C bread crumbs
3 tbsp. Parmesan cheese
1 tsp. garlic powder
2 tbsp. melted butter (2nd amount)
Combine the soup, broth and seasons in a bowl. Place the chicken in a lightly greased casserole and cover with the cheese slices. Pour the soup mixture over the chicken and dot with the 1 tbsp. butter. Combine the bread crumbs, Parmesan cheese, garlic powder and melted butter and spread over the chicken mixture. Bake at 350°F for 1 hour.
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