Swiss Chicken Casserole

I'm in the midst of clearing all needed files (nearly all recipes, but a few knitting as well) off my Mac 6200 CD which is going to go to be recycled. While going through stuff, I rediscovered one of my favorite casseroles. I totally love this stuff! Very easy to make as well. This recipe was submitted by M. Burton on the old ChickenRecipe.com website in1999 (since taken over by AllRecipes.com. I put the recipe as it was listed, but would recommend serving with a salad rather than rice or egg noodles.

Swiss Chicken Casserole

Submitted by M. Burton
A tasty spin on the usual chicken and stuffing casserole. Great served with rice or egg noodles.

6 skinless chicken breasts
6 slices Swiss Cheese
1 (10.75 oz) can of cream of chicken soup, undiluted
1/4 cup milk
1 (8 oz) package herb stuffing mix
1/2 cup melted butter or chicken broth

Preheat oven to 350 F. Coat a 9x13 inch baking pan with cooking spray. Place chicken breasts in pan. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk, and pour over chicken breasts. Sprinkle stuffing mix over chicken and soup mixture. Pour melted butter or chicken brother over top. Cover with foil. Bake for 50 minutes or until done.