Recipes are funny in that one will go viral every now and again. I remember when we first had this casserole as kids, we loved it! A few weeks later we saw 20 derivations of the same recipe at everyone’s house. That is how you know it is good: when that recipe takes off and has a life of it’s own, you know that you have hit pay dirt! At any rate, this is one of our family favorites. I like to serve it with my pesto breadsticks and some mixed veggies and salad.
In this picture, you see the Vegetable Melange from Trader Joe’s. (Everyone in my house loves it!) The leftovers rock as a sandwich on a nice roll with mayo, lettuce and some lingonberry jam! Note: One of my kids does not like swiss cheese, so I use provolone on his portion and dot the top with paprika so we can tell it is his. The pesto breadsticks are also very tasty! If you don’t want to make your own, I suggest picking up some canned breadsticks or pizza dough and spreading some pesto over the top, roll them up like a pinwheel and bake for 10-15 minutes or until golden brown on the bottom.
Chicken and stuffing Casserole
6 split boneless chicken breasts (about 2 lbs or so)
1 package stovetop stuffing (any flavor)
1 can cream of mushroom soup
6 slices of swiss cheese (or provolone if you prefer)
2 tablespoons sherry
3/4 cup milk
salt and pepper
Preheat the oven to 350 deg. Butter a 13×9 inch pan and lay the chicken breasts out on it so they cover the bottom of the pan. (You can cut off sections to do so.) Lay the cheese over the chicken. In a separate large bowl, mix the soup with the milk and sherry and salt and pepper. When blended thoroughly, add the stuffing mix until it is well coated. Put the stuffing over the chicken and cheese so that is spread evenly over the entire casserole. Cover with foil.
Bake at 350 deg for 40 minutes, take off the foil and bake for 20 more minutes.
Hope you like it!