Swiss Chicken

Non stick cooking spray
Chicken tenders
Sliced Swiss Cheese
Cream of Chicken soup
about 1/4 cup milk or water
bread crumbs or dry stuffing mix (1 to 1-1/2 cups)
1/4 cup butter, melted

Spray 9 x 13 pan with non-stick cooking spray.
Lay out thawed chicken tenders in a single layer in sprayed pan.
Cover chicken tenders with sliced Swiss Cheese.  Make a single layer of cheese slices.  This will take between 4 and 8 slices (depending on size of slice)
Mix the cream of chicken soup with milk or water (about 1/4 of an empty soup can)
Spread the soup mixture over the sliced cheese.
Mix melted butter with crumbs or stuffing (I used pepperidge farms stuffing - crumbled, not cubed)
Sprinkle crumbs over soup.
Cover pan with foil and bake for 45 minutes at 350 degrees.
Remove from oven.

Note:  There is not enough soup mix for a gravy; but it is a good sauce on the chicken

Plum Oatmeal Crisp

We had this for dessert last night! It was fabulous! Especially with vanilla ice cream! Yum-o!!!! It could also be because I'm pregnant and all dessert tastes good...

• Prep Time20 minutes
• Total Time1 hour, plus cooling
• YieldServes 6

Ingredients

• 1/2 cup plus 1 tablespoon all-purpose flour (spooned and leveled)
• 1 cup plus 2 tablespoons packed light-brown sugar
• 1/2 cup old-fashioned rolled oats (not quick-cooking)
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 2 1/2 pounds ripe plums (about 8), cut into 1-inch pieces

• Directions

  1. Preheat oven to 375 degrees. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats, and salt. Using a pastry blender or two knives, cut in butter until coarse crumbs form.
  2. In a shallow 2-quart baking dish, toss plums with remaining 2 tablespoons sugar and 1 tablespoon flour; sprinkle with oat topping. Place dish on a rimmed baking sheet. Bake until topping is golden brown, 40 to 45 minutes. Let cool 20 minutes before serving.