Ingredients
Scale
- 6 boneless skinless chicken breasts (1–1.5 lbs total)
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 12 slices Swiss cheese
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 cup chicken broth
- 2 cloves garlic, minced
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (8 oz) package seasoned stuffing mix (chicken flavor)
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a mixing bowl, combine the condensed cream of chicken soup, chicken broth, and minced garlic. Whisk well until smooth.
- Season both sides of the chicken breasts with grated Parmesan, salt, and pepper.
- Arrange the seasoned chicken breasts in the prepared baking dish. Top each breast evenly with 2 slices of Swiss cheese.
- Pour the cream of chicken soup mixture evenly over the chicken and cheese. Use a spatula to spread it evenly across the dish.
- Sprinkle the dry stuffing mix evenly over the chicken and sauce, completely covering the surface.
- Drizzle the melted butter over the stuffing layer.
- Cover the baking dish tightly with aluminum foil and bake for 40 minutes.
- Remove the foil and continue baking 15–20 minutes more until the stuffing is golden brown and the chicken reaches an internal temperature of 165°F.
- Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
- Ensure chicken breasts are similar in size for even cooking.
- You can substitute Swiss cheese with mozzarella or provolone if preferred.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: American