Recipe(tried): Pat Kelly's Chicken with Swiss and Stuffing, Hidden Valley Glazed Baby Carrots

Donna, this is a re-post from about 3 years ago. I serve this for Christmas dinner fairly regularly, by request.

I don't know anyone who doesn't like this recipe, and I have kids from 9 to 21 plus a bunch of picky adults in the extended family. Since it is creamy in texture and pale in color, I'd look for side dishes with a different texture and color, like baby carrots and bright green broccoli or string beans. I'll post my current favorite carrot recipe also.

PAT KELLY'S CHICKEN WITH SWISS CHEESE AND STUFFING

6-8 pieces of boneless, skinless chicken breast
6-8 slices of Swiss cheese
1 can Cream of Chicken soup
1/4 cup dry white wine or sherry
1 stick of butter
2 cups (crushed style) Pepperidge Farm Herb Stuffing
garlic salt (optional)

Place the chicken in a baking pan. Cover with cheese.
Combine the soup with wine (in place of water - no water added) in a bowl, pour over the chicken.
Melt the butter, stir in the stuffing, and spread over the chicken and soup.
Sprinkle lightly with garlic salt, if desired.

Bake, uncovered, at 325 for 1 hr, 15 mins. Actually, I cover it for the first 30 -45 minutes, so the stuffing doesn't brown too much or get too crunchy.

You can prepare a couple big pans of this in advance, and keep refrigerated for a day.

HIDDEN VALLEY GLAZED BABY CARROTS
from the Hidden Valley Ranch website
Makes 4 to 6 servings.

1/4 cup Butter
1/4 cup Light brown sugar
1 package/16 oz. Ready-to-eat peeled baby carrots, cooked
1 packet/1 oz. Hidden Valley Seasoning & Salad Dressing Mix

Melt butter and sugar in large skillet. Add carrots and seasoning & salad dressing mix; stir well. Cook over medium heat until hot and glazed, about 5 minutes, stirring frequently.
Can cook the carrots 2 days ahead, and refrigerate, then reheat and glaze before serving

This is the original recipe - I like to use less of the seasoning packet. Start with less and add more to taste.

I hope this helps you get started.