Swiss Chicken Casserole (Printer-Friendly Version)
# What You'll Need:
→ For the Casserole
01 -
6 boneless, skinless chicken breasts
02 -
¼ cup grated parmesan cheese
03 -
¼ teaspoon salt
04 -
¼ teaspoon ground black pepper
05 -
12 slices Swiss cheese
06 -
10.5 ounce can cream of chicken soup
07 -
1 cup chicken broth
08 -
2 garlic cloves, minced
09 -
½ cup melted butter
10 -
8 ounce package Stove Top stuffing mix
11 -
1 teaspoon fresh minced parsley (optional)
# Let's Cook!:
01 -
Preheat oven to 350°F and coat a 9×13-inch baking dish with nonstick cooking spray.
02 -
In a large mixing bowl, combine cream of chicken soup, chicken broth, and minced garlic. Stir until well combined.
03 -
Place chicken breasts at bottom of prepared baking dish. Sprinkle with parmesan cheese, salt, and pepper, flipping to coat both sides.
04 -
Cover each chicken breast with 2 slices of Swiss cheese.
05 -
Pour soup mixture evenly over chicken and cheese. Sprinkle dry stuffing mix on top, then drizzle with melted butter.
06 -
Cover dish with aluminum foil and bake for 40 minutes. Remove foil and bake 15-20 minutes longer until stuffing browns and chicken reaches 165°F.
07 -
Sprinkle with fresh parsley if desired. Serve immediately.
# Cook's Notes:
01 -
Use meat thermometer to ensure chicken reaches 165°F
02 -
For crunchier topping, bake uncovered the entire time
03 -
Can substitute with homemade stuffing if preferred