Sunday, December 21, 2008

Swiss Chicken Casserole

This is one of my favorites.

Swiss Chicken Casserole

6 skinless, boneless chicken breasts
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk (or white wine, I use white cooking wine)
2 cups herb-seasoned stuffing cubes (not stove top stuffing, these are bread stuffing cubes in a bag)
1/4 cup butter

  1. Preheat oven to 350 degrees F
  2. Arrange chicken in a greased 12 x 8 x 2 baking dish.
  3. Top with Swiss cheese slices.
  4. Combine soup and milk or wine and stir well.
  5. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs.
  6. Cover and bake at 350 degrees F for 50 minutes.

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