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Creamy Swiss Chicken Casserole

This is not my original recipe.  It has been all over the internet for years.  I just made a couple adaptions.

6 boneless skinless chicken breasts (not too thick)
6 slices Swiss Cheese
2 cans of cream of chicken soup (I highly recommend using the low sodium version)
1 cup milk
1 box of stuffing mix (I use Stove Top Cornbread Flavor)
1/2 stick of margarine or butter, melted
pepper and garlic powder

Preheat oven to 350 degrees.  Spray a 13 x 9 casserole dish with cooking spray.  Lay chicken breasts down in casserole dish.  Sprinkle tops of breasts with garlic powder and pepper.  Top each breast with a slice of Swiss cheese.  In a mixing bowl, mix 2 cans of soup and milk. Pour over top of chicken breasts.  Next, open stuffing mix and sprinkle on top of the soup mixture.  Drizzle melted butter over top of crumbs.  Cover casserole with foil and bake for 50-60 minutes or until chicken reaches 180 degrees on meat thermometer and juices run clear.

Note the stuffing is being used as topping not as a serving of stuffing mix.  So, you might want to make another box of stuffing on the stove top while this is cooking or serve on rice, pasta, or mashed potatoes.  There will be lots of gravy for the stuffing, rice, pasta,  or potatoes.