My Take On Betty's Swiss Baked Chicken

Betty's Swiss Baked Chicken serves 6-8

2 full skinless, boneless chicken breasts, trimmed, beaten flat to about 1/3 of an inch or so, cut into quarters and dredged in flour and a bit of baking powder added. Season these to taste with salt and pepper and Lawry's if you like
Brown these portions in a large skillet with some butter and EVOO. When the juices run clear move the meat to a 9x13 sprayed with non-stick and if there isn't too much in the skillet, I like to just add the pan dripping to that. Cover tightly with foil and put into a 350F oven for about 30 minutes.

Meanwhile:
In a bowl mix well;
1 reg. can condensed cream of chicken soup
1 C. sour cream

Remove the meat from the oven and either place a slice of Swiss Cheese on each portion of meat or sprinkle liberally with grated Swiss Cheese (about 1 1/2 C should do it). Pour the sour cream mixture evenly over the top of it all.
Return to the oven for 15 minutes or so until the sauce is bubbling a bit.
Remove from the oven and sprinkle with Stove Top Chicken Stuffing Mix (This is just the dry stuff, don't make the dressing and then do this. What we are doing here is making a crunchy top to the dish.) Return to the oven for 5-10 minutes more. You just want the stuffing stuff to brown a little bit.

Serve with your favorite green veggie and a salad. I think that weekend, I roasted asparagras on the grill that one of the other folks brought. Nothing like roasted asparagras.