My husband and I both love this dish. When I made it today, he said it’s his favorite dish of mine! It’s so simple and so good!
Update: Nov. 22, 2011
Almost three years later, Swiss Casserole Chicken still ranks high on our list of favorite recipes. However, as my tastes have evolved, I’m noticing my body growing more and more sensitive to salty foods. This dish became almost too salty for me! (I’m sure the can of cream of mushroom soup didn’t help with that.) So yesterday, when I made this dish again, I made two changes that I think are key. I replaced the can of cream of mushroom soup with 1 1/2 cups of homemade cream of chicken soup, and I replaced the stick of butter with 1 cup of homemade chicken broth. The dish turned out great, and was much less salty. I’ll make it this way from now on!
6 chicken breast halves (about 1.25 pounds or more)
4 slices Swiss cheese
1 10¾-oz can cream of mushroom soup (or 1 1/2 cups homemade cream of chicken soup)
¼ c. milk
2 c. stuffing mix
½ c. butter, melted (or 1 cup chicken broth)
- Lay chicken breasts in slow cooker. Top with cheese. Combine soup and milk and spoon over cheese. Sprinkle stuffing mix on top. Drizzle melted butter over stuffing mix.
- Cook on low 8-10 hours or high 3-4 hours. I cooked it on high for 3 hours this morning and it was perfect.