Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Chicken Swiss Casserole




Source of Recipe


*


List of Ingredients




4 each boneless, skinless chicken breast halves
6 slices Swiss cheese
1 can cream of chicken soup
2/3 c. milk
1 package seasoned stuffing for chicken
½ c. stick butter or margarine
½ c. water (optional depending on whether you like your stuffing more dry or moist, I like moist)

Recipe



Mix soup and milk in bowl with whisk. Set aside. Combine stuffing with softened butter (& water) in bowl. Set aside. Place chicken in a 9 x 13 inch pan. Top with Swiss cheese slices. Pour soup mixture over all. Sprinkle stuffing mixture evenly over top.

Bake at 300 degrees for 1½ hours. Cover with foil last half hour if it’s getting too brown.