Creamy Chicken Breast and Cheddar Potato Strips


This photo is from the recipe below from What’s for Dinner? found here.

Creamy Chicken Breasts

6 4 ounce chicken breasts boned and skinned
1 can cream of chicken soup
3 slices Sargento 2% Milk Reduced Fat Swiss Cheese
1/4 c bread crumbs
1/4 c white wine

Place breasts in a greased baking dish and cover each with a half slice of Swiss cheese. Mix white wine and chicken soup and pour over the chicken and cheese. Cover with seasoned bread crumbs. Spritz with olive oil. Bake at 350 degrees for 45-55 minutes.

6 servings


Cheddar Potato Strips   (recipe found here)

3 yukon gold potatoes (skin on), cut in 1/2″ strips
1/2 cup milk
1 Tbsp melted butter
Salt and pepper
1/4 cup of grated 2% reduced fat cheddar cheese

Arrange potatoes in a glass baking dish. Mix milk and butter and pour over the top. Sprinkle liberally with salt and pepper. Cover and bake at 425 for 30 minutes or till milk is absorbed and potatoes are tender. Sprinkle with cheese and bake, uncovered, for about 5 minutes or till cheese melts.

Makes 3 servings

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