3 or 4 chicken breast, split and skinned
6 (1 oz.) slices of Swiss cheese
1 can Cream of Celery or Chicken Soup
1/4 cup dry Vermouth or White Wine
1 cup herb flavored croutons or crumbs
3 tablespoons of butter
salt and pepper to taste
Arrange chicken in greased 2 quart shallow baking dish, sprinkle with salt and pepper. Put cheese slices over chicken. Mix soup with Vermouth or White Wine and pour over cheese. Sprinkle with croutons or crumbs; dot with butter and bake at 350 degrees for 1 hour or until tender.
Serve over rice.
This was my Great Aunt Eileen's recipe and has become a hit with all of us.
Published in Pier Pleasures Cookbook, Published By Memorial Hospital Auxiliary, St. Joseph, Michigan