Swiss Chicken Casserole
Ingredients:
4 boneless, skinless chicken breasts (or thighs)
4–6 slices Swiss cheese
1 can (10.5 oz) cream of chicken soup
1/2 cup milk or sour cream (for a richer sauce)
1 ½ cups stuffing mix (like Stove Top)
1/4 cup butter, melted
Salt & pepper to taste
Optional: garlic powder, thyme, or a splash of white wine for extra flavor
Instructions:
Preheat oven to 350°F (175°C).
Arrange chicken in a greased 9x13-inch baking dish. Season with salt, pepper, and optional garlic powder or thyme.
Place Swiss cheese slices over the chicken breasts.
Mix soup and milk (or sour cream) in a bowl until smooth. Pour over the chicken and cheese.
Sprinkle stuffing mix evenly over the top.
Drizzle melted butter over the stuffing to help it crisp up.
Cover with foil and bake for 35–40 minutes.
Uncover and bake an additional 10–15 minutes until stuffing is golden and chicken is fully cooked (internal temp 165°F/74°C).
Serving Ideas:
Serve with steamed green beans, broccoli, or a simple side salad.
Mashed potatoes or rice go great to soak up the extra sauce.
Tips & Variations:
Use rotisserie chicken (shredded) to make this a layered casserole instead of baking raw chicken.
Try Gruyère cheese for a more gourmet Swiss flavor.
Add sautéed mushrooms or spinach between the chicken and cheese layers for extra nutrition.