3 chicken breasts, skinless & cut in half
115 g swiss cheese, grated 4 oz
500 ml dry bread crumbs 2 cup
1 carrot, grated
1 celery rib, finely diced
– salt & pepper to taste
5 ml dried sage 1 tsp
2 ml poultry seasoning 1/2 tsp
1 can condensed cream of chicken soup (10 oz / 284 ml)
1 can cranberry sauce (14 oz / 398 ml)
Layer chicken in bottom of lightly greased 9 x 13 inch (23 x 33 cm) baking dish. Sprinkle cheese evenly over chicken.
In a medium bowl, combine bread crumbs, carrot, celery, salt, pepper, sage and poultry seasoning. Layer bread crumb mixture over cheese. Spread soup over top and then cranberry sauce. Cover with foil. Bake in preheated 350 F (180 C) oven for 1 hour.
Serves: 6