Swiss Chicken Casserole

Here's the family recipe for chicken casserole that I promised earlier in the week. This can be layered in a greased glass casserole dish and popped into the oven or fixed in the crock pot to cook on the low setting with the lid off. It's comfort food either way, but the stuffing gets a little crisper in the oven. It's also important to note that the Swiss cheese slices go on last with just enough time to melt. I like this served with peas and mashed potatoes.


Swiss Chicken Casserole

1 box Stove Top Stuffing, prepared according to box directions (using broth in place of water)
3 cans of white meat chicken, drained
1 large can of Campbell's Cream of Chicken Soup, diluted with a little milk
1 bag of thawed broccoli or peas, optional
Slices of Swiss cheese

In greased casserole dish or greased crock pot, place chicken that has been mixed thoroughly with Cream of Chicken Soup mixture.
(You can now put a layer of thawed broccoli or peas (well-drained) if you like-if not, omit this layer.)

Next, put an even layer of prepared stuffing mix. Cover casserole dish with foil and bake in 350 degree oven until bubbly around the edges. Take foil off and place slices of Swiss cheese on top; place back into the oven until cheese melts. If using crock pot: Cook on low setting with the lid off (so the stuffing doesn't get soggy) until hot through and bubbly around edges (4 hrs.?) Put Swiss slices on to melt at the end of cooking.

I'll be at DiningwithDebbie for Crock Pot Wednesdays today!