| 6 to 8 | chicken breast halves, skinned and boned | | 6 to 8 slices | Provolone cheese | | 1 can | cream of chicken soup | | 1/3 cup | milk | | 1 - 4 oz. can | chopped green chilies | | 2 cups | Pepperidge Farm Cornbread stuffing mix | | 1/2 cup | margarine, melted |
| | Heat oven to 350 degrees. Lightly butter a large flat casserole dish (13 X 9 or larger).
Place chicken pieces in prepared pan; top each piece with a slice of cheese. In a medium size bowl (I use a 2 cup glass measuring cup) stir together milk and soup, then stir in green chilies until well mixed. Spoon or pour evenly over cheese topped chicken pieces. Melt margarine in saucepan and add stuffing mix and mix well. Sprinkle over top of soup mixture. Bake uncovered for 50 to 60 minutes. |
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