Tips from well-known chefs
Chef’s Tip: For a crispy topping, bake the casserole uncovered for the last 10 minutes to allow the stuffing to brown nicely.
Chef’s Tip: Use freshly grated Parmesan cheese for a more intense flavor and better melting quality.
Chef’s Tip: If you prefer a thicker sauce, reduce the amount of chicken broth slightly or add a bit more flour to the soup mixture.
Ingredients
6 boneless, skinless chicken breasts.
¼ cup grated parmesan cheese.
¼ teaspoon salt.
¼ teaspoon ground black pepper.
12 slices Swiss cheese.
10.5 ounce can cream of chicken soup.
1 cup chicken broth.
2 garlic cloves, minced.
½ cup melted butter.
8 ounce package Stove Top stuffing mix.
1 teaspoon fresh minced parsley (optional).
Instructions
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
In a large mixing bowl, combine the cream of chicken soup, chicken broth, and minced garlic.
Place the chicken breasts in the bottom of the prepared baking dish.
Sprinkle grated parmesan cheese, salt, and pepper over the chicken breasts, flipping to coat both sides.
Place 2 slices of Swiss cheese on each chicken breast.
Pour the soup mixture over the cheese, spreading it evenly to cover the chicken breasts.
Sprinkle the dry Stove Top stuffing mix over the soup and cheese layer.
Evenly pour the melted butter over the stuffing mix.
Cover the dish with aluminum foil and bake for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, until the stuffing is browned and the chicken is cooked through. The chicken should reach an internal temperature of 165°F.
Garnish with fresh minced parsley, if desired, and serve immediately.
Notes
A creamy and cheesy chicken casserole topped with crispy stuffing, perfect for a comforting family dinner.
