Swiss Chicken Casserole
Tamara Lumpkin
from the Betty Crocker Casseroles recipe cards magazine.
4 cups boiling water
2 boxes (6 oz each) sun-dried tomato Florentine long grain and wild rice mix
4 large boneless skinless chicken breasts
8 slices thick-sliced fully cooked deli ham (about 10 oz)
Tammie made the meal
and decided
Not to use the ham and it was wonderful!
1/4 cup diced red bell pepper
4 slices (1 oz each) Swiss cheese, cut in half
1 can cream of chicken soup (Tammie's addition)

Heat oven to 350 F
Spray 13x9 inch (3-quart) baking dish with cooking spray
Stir boiling water, rice and rice seasoning  mixes in baking dish
Cut chicken breasts in half lengthwise, wrap ham slice around each chicken piece
Stir bell pepper into rice
Add cream of chicken soup to rice mixture (mix well)
Place wrapped (ham) chicken over rice,
Cover with foil
Bake 40-45 minutes; uncover and bake about 10 minutes longer or until liquid is
absorbed and juice of chicken is clear when thickest part is cut.
Top each chicken breast with cheese.
Bake uncovered 3-4 minutes or until cheese is melted.
Prep time:  15 minutes
Start to finish:  1 hour 5 minutes
Calories:  240 per serving
Total Fat 8 g (saturated fat 4 g) per serving