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:
First, preheat the oven to 350F degrees and use nonstick cooking spray to coat a 9×13-inch baking dish.
Add the cream of chicken soup, chicken broth and minced garlic to a large mixing bowl and stir until combined.
Add the chicken breasts to the bottom of the sprayed baking dish.
Add the grated parmesan, salt and pepper to the chicken breasts in the baking dish, flipping over to get both sides (not shown in video.)
Use 2 slices of Swiss cheese to cover each piece of seasoned chicken in the dish.
Pour the soup mixture on top of the cheese and spread it around so it covers the chicken breasts as much as possible.
Carefully, sprinkle the dry Stovetop stuffing mix over the layered soup, cheese and chicken.
Evenly pour the melted butter on top of the stuffing mix.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the dish from the oven and take the foil off. Then bake again for another 15-20 minutes so the top of the stuffing browns and the chicken gets to finish baking. Use a meat thermometer to make sure the chicken breasts reach 165F before serving.
Add the optional parsley, if using, and serve this casserole immediately.