Rene’s Swiss Chicken

3 large chicken breasts

Swiss cheese

Cream of celery soup-1 can

Chicken broth-same amount as ounces in soup can (approximately 10 oz.)

Dried cranberries

Fresh rosemary

2 oranges- 1 sliced, unpeeled & 1 for garnish, optional

Pepperidge farm seasoned bread crumbs-7 oz.

Butter-1/2 cup

Dried rosemary, basil, parsley, thyme

Preheat oven to 350 degrees. Place a 9x13 pan in oven with 1 stick of butter to melt while preheating.

Mix 10 oz. Can cream of celery soup with 10 oz. Chicken broth. Heat until hot.

Remove pan from oven and add the 7 oz. of seasoned bread crumbs. Mix in 1/4 c. Dried cranberries. Season with pepper and a sprinkle of the dried rosemary, thyme, basil, and parsley.

Reserve 1/2 cup of this mixture.

Cut the chicken breasts in 2x3" pieces. Lay the pieces on top of the stuffing. Cut the unpeeled orange into slices, then into quarters. Place the orange pieces between the chicken pieces. (This adds moisture and flavor to the dish).

Place 4-5 slices of Swiss Cheese on top. Pour the soup mixture over this.

Top with the reserved bread crumbs. Lay fresh springs of rosemary on top.

Bake until bubbly, about 50 minutes. Remove the rosemary. Garnish the dish with fresh rosemary and orange slices, if desired, when serving.

(Serving suggestion-A green salad with fresh strawberries and a strawberry vinaigrette dressing makes a nice side dish.)