1 pound skinless, boneless chicken breast halves
1 (1 ounce) can chopped parsley
1 pinch ground black pepper
1 cup prepared dry onion soup mix
1 cup milk
1/4 cup chopped green onions
2 teaspoons diced fresh sage
1 teaspoon dried sage onion
1/4 teaspoon dried thyme
3 tablespoons butter
2 tablespoons brown sugar
3 tablespoons all-purpose flour
1 1/2 pounds shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Grease a medium baking dish.
Place chicken on the prepared baking dish, roasting uncovered. Pour the soup mix, milk, green onions, sage, onion and thyme over chicken. Fold in peach preserves, water, sugar and flour, then press onto the bottom and top of the dish. Spread the cheese evenly on top.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until chicken is tender and cheese is bubbly. Cover and refrigerate 10 to 14 minutes before serving.
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