Because We're Fancy Kind of People

There is something about Saturday nights that makes me not want to cook. Well, I don't know that I ever really want to cook, but it's even worse Saturday nights. When I was planning the meals for the week, I pulled out this recipe from my last Kraft magazine (I do cook other things, btw, besides what's in that mag). Easy and fast. Family Verdict: The chicken was really juicy. Michael wasn't crazy about the stuffing, but everyone else gave the dish two thumbs up. I'm just glad it didn't require a lot of thinking or effort. And if you're having guests, this one's kind of an impressive main course to fix. Because you know. It's all about appearances.

Easy Chicken Cordon Bleu
Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings

1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken (or choose generic like me)
6 (1 1/2 lb.) small boneless skinless chicken breast halves (chicken breasts tend to be big these day - seems like there's a joke there - so I cut mine in half)
6 slices (lunchmeat) thin sliced smoked ham
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup (or any "cream of" soup)
1 Tbsp. dijon mustard
6 Swiss cheese slices

PREHEAT oven to 400°F. Prepare stuffing mix as directed on package; set aside.
PLACE chicken in 13x9-inch baking dish (actually, I used a smaller one and it worked just fine...but then I didn't have six chicken breasts either); cover with ham. Mix soup and mustard; spoon over chicken. Top with prepared stuffing.
BAKE 25 min. or until chicken is cooked through (165°F). Top with cheese. Bake an additional 5 min. or until cheese is melted.