Baked Chicken Lucerne

• 1 chicken bouillon cube
• 1/2 cup boiling water
• 6 Tbsp. butter or margarine, divided
• 1/4 cup flour
• 1/4 tsp. dried tarragon leaves
• Dash ground red pepper
• 1 cup milk
• 1 pkg. (8 oz.) KRAFT Swiss Cheese Slices, cut into strips
• 4 whole chicken breasts, split, cooked
• 1 cup fresh bread crumbs

1. Dissolve bouillon cube in water.
2. Melt 3 tablespoons butter in saucepan on low heat.
3. Blend in flour and seasonings.
4. Gradually add milk and bouillon; cook, stirring constantly, until thickened.
5. Add cheese; stir until melted.
6. Place chicken in 12x8-inch baking dish; cover with sauce.
7. Melt remaining 3 tablespoons butter; toss with crumbs.
8. Sprinkle crumbs over chicken.
9. Bake at 375 degrees F for 20 to 25 minutes or until thoroughly heated.

chicken, boiling water, butter, flour, tarragon, ground red pepper, milk, swiss cheese, chicken breasts, bread crumbs

Taken from www.kraftrecipes.com/recipes/baked-chicken-lucerne-51295.aspx (may not work)