This is an old favorite of my family which Matt has come to love and requests often. While we were having dinner he told me I could make this every other week for him. I think he just loves the combination of stuffing and cheese, but really, who wouldn’t?
This is a stacked casserole heavy on carbs, so we usually try to make the meal a little healthier by having a moderate sized piece and covering the rest of the plate in vegetables. I think this dish goes great with roasted vegetables: cut up the vegetable of your choice, drizzly a little olive oil over them and add some salt and pepper. Broccoli is usually our roasted vegetable of choice, and we usually add some garlic and red pepper flakes to mix it up. Roast for 15-20 min until fork tender. Carrots and cauliflower also roast very well.
Three tips for making this recipe: - I make an 8x8 sized dish of casserole because there are only two of us, if you are feeding a larger crowd, use a 9x13 pan and double the recipe (except just one can of cream of chicken) but cook for 1 & ½ hours. - Use cooking spray on the dish. - Try to get a pretty even layer of chicken in the bottom of the pan, otherwise some pieces will be all chicken and some won’t have much.
- 1 lb chicken breast
- 2 cups prepared stovetop stuffing
- 4 slices Swiss cheese (4 oz)
- ¾ can cream of chicken soup
Preheat oven to 350F. Spray an 8x8 square pan with cooking spray. Place the chicken breast in the bottom of the pan in an even layer. Lay the Swiss cheese on the chicken in an even layer. Spread the stuffing on the cheese in an even layer. Spread the cream of chicken soup on the stuffing in an even layer. Bake for 1 hour.