This was just as simple to put together as what I had hoped. The true test came when I fed it to the hungry group sitting at the table. Nobody said a word, because they were too busy gobbling this down. That first time, we ate up the whole casserole! Now I make a salad and bread sticks to go with this, just because I don’t want anyone walking away hungry. Sometimes we have leftovers and those warm up just beautifully the next day.
Check out what they are saying about this recipe over at Group Recipes:
“We had this meal tonight it was great my husband said do we have more? This was after his 3rd helping.”
Just be sure to make enough, because this is going to go fast!
Ingredients
About 1.5 pounds boneless, skinless chicken breast
Cooked stuffing to completely cover a 9X13 pan (store bought Stove Top or homemade).
2 cans Campbell’s cream of chicken soup (or your favorite condensed creamed soup for flavor variety).
About 10 slices of deli style Kraft big eye swiss.
Instructions
Completely cook and finely dice the chicken. Place as the first layer in the 9X13 pan.
Layer the swiss cheese over the chicken.
Smother the cheese with the condensed creamed soup.
Completely cover with the cooked stuffing.
Bake in a preheated 350 degree oven for about 30 minutes, or until bubbley.
NOTE: You may want to place a drip pan on the rack below as it may bubble over a bit while cooking.
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Quick Tip: Replace the chicken with turkey or sausage.
Thanks again to Group Recipes for this creamy and delicious casserole recipe.
