This is one of those recipes I tore out of a magazine. I have know idea which one. Not that it matters. It almost certainly came from an advertisement for Stove Top Stuffing. It sounds yummy and quick. Both are good things in my world.
Cheesy Carrot-Top Chicken
1 cup hot water
1 cup shredded carrots
2 tablespoons butter or margarines, cut in pieces
2 cups Stove Top Flexible Stuffing Mix
4 skinned boned chicken breast halves
1/3 cup sour cream
1/3 cup shredded Swiss cheese
Conventional Oven:
Bring water, carrots and butter to a boil in a saucepan. Stir in Stove Top. Cover; remove from heat. Let stand 5 minutes. Place chicken in greased baking dish. Top with stuffing. Mix sour cream and cheese; spoon over stuffing. Bake at 375 degrees for 25 minutes.
Microwave:
Stir water into butter and carrots to soften butter. Stir in Stove Top. Place chicken in microwaveable dish; top with stuffing. Cover dish. Cook at HIGH 5 minutes. Rotate dish half turn; cook 5 more minutes at HIGH. Mix sour cream and cheese; spoon over stuffing. Cook 1 to 2 minutes until cheese melts.
Serves 4.
