1-1/2 lb chicken thighs
1 tbsp oil
1 tbsp butter
4 oz fully cooked ham, sliced thin
2 oz Swiss cheese, sliced thin
1 can cream of mushroom soup
2 cups pasta
In large skillet over medium heat saute chicken in oil and butter, turning once, about 5 minutes or until opaque. Remove from skillet. Top each thigh with a slice of ham, then cheese cut to fit; set aside.
Stir soup into pan drippings until smooth. Return chicken to skillet, cheese-side up. Cover; simmer 20 minutes or until meat is fork tender (cheese melts down into sauce). Serve with noodles, spooning sauce over all.
Save by using Stella Baby Swiss Cheese and Serve with Fresh Express Baby Blends.
Prices Valid April 17, 2016 to April 23, 2016
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