Swiss Chicken Casserole
6-chicken breasts, boneless and skinless
6-slices of Swiss cheese
1 can cream of mushroom
¼ c milk
2 cups herb stuffing mix
½ cup butter melted
Spray 13x9 baking pan.
Arrange chicken breast and top with cheese. Combine soup and milk; stir well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on 325 degrees for 45 minutes to 1 hour. The slower you cook the better
Notes: Mom did not discover this until after I got to college, but I have no doubt it would be a staple of her regular menu had she found it before then. I can remember the first time I ate it was when we celebrated my Mimi and Papa’s 50th wedding anniversary. Becky immediately asked for the recipe so you know it’s good.
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