2 lbs skinless chicken breasts, cut into bite-size pieces
3/4 Cup panko bread Crumbs (Love panko, but you can use regular)
1/2 cup milk
1/2 Tbs McCormick dry mustard
1/2 Tbs dill weed
8 ounces Kraft Swiss cheese, cubed
1 (10 3/4 ounce) can Campbell’s cream of chicken soup(Healthy Request)
1/2 Cup Daisy sour cream
3/4 cup milk
canola oil for browning
pepper to taste
Dip chicken in egg and 1/2 C milk mixture, then toss with bread crumbs, coating well. (Use a slotted spoon, easy to coat the small pieces)
Brown in canola until golden brown.
Place chicken in a greased baking dish, toss cheese over the cooked chicken.
Mix soup with 1 cup of milk, dry mustard, dill and sour cream. Pour over all.
Bake at 350 for 35 minutes, until bubbly.
No additional bread crumbs on top unless you like, as the chicken will already have the breading on it.