Recipe(tried): Chicken with Swiss Cheese and Stuffing, Hidden Valley Glazed Baby Carrots

Shirbungy, I don't know anyone who doesn't like this recipe, and I have kids from 6 to 18 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 texture and color, like baby carrots and bright green broccoli or string beans. I'll post my current favorite carrot recipe if I can find it fairly quickly tonight.

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.

Got it -

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.