Swiss Chicken Casserole

I'm  a little slow this weekend with my blog posts.  I'm spending the holiday weekend away with the girls at the Caron Cottage in Pennsylvania. It beautiful and peaceful.. and there is unbelievable outlet shopping!! It's nice to get away.. but there is no place like home.  When I think of home, roast chicken with all the fixings comes to mind.
This casserole can be put to together in no time and tastes like you spent hours in the kitchen.

Swiss Chicken Casserole

6 boneless skinless chicken breasts- The individually packed breasts are the best due to uniform size
1 can of cream of mushroom soup
1 stick of butter
1 package of Swiss cheese
1 bag of seasoned stuffing mix

1. Spray a 13x9 pan with  cooking spray.  Place the chicken in the pan, spreading it out evenly.  Don't let the chicken overlap as it will not cook evenly.
2. Spread the can of cream of mushroom soup over all of the chicken.
3. Cover the casserole with Swiss cheese.  The more cheese the better.

4.  Prepare the stuffing using the stick of butter.  I always use more water then the bag of stuffing calls for.  This bag called for 1 1/2 cupa of water.  I used a total of 2 1/4 cups.  You want the stuffing to retain some of the cube shape, however it must be moist enough to withstand baking uncovered and not dry out.
5. Spread the stuffing over the casserole, fluffing it with a fork.

6. Bake uncovered in a 375 degree oven for about 1 hour.  The entire casserole should be bubbly and the stuffing should brown nicely.

For a quick meal just serve with a salad and cranberry sauce.  If you have time mashed potatoes, and vegetables will give you the Thanksgiving experience. Nothing beats a great casserole on a cold fall night!
Bundle up, pick up your fork, and dig in!!!

Cheryl Bellavance Approved!!!!!

XOXO Beans!!