Swiss Chicken Casserole

chicken breast halves, skinned and de−boned

slices Swiss cheese

can cream of chicken soup

/4 cup milk

cups herb−seasoned stuffing mix

/4 cup butter or margarine, melted

Arrange chicken in a greased 12 x 8 x 2−inch baking dish. Top with cheese. Combine soup and milk;

stir well. Spoon over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs; cover and bake

at 350 degrees F for 50 minutes.

To freeze: Prepare recipe as directed above, and place in aluminum foil−lined dish. Cover tightly and

freeze.

To defrost and reheat: For conventional oven, thaw casserole in refrigerator; cover and reheat at 350

degrees F for 45 minutes or until thoroughly heated. For microwave oven, cover casserole tightly with

heavy−duty plastic wrap; fold back a small corner of wrap to allow steam to escape. Defrost at

MEDIUM LOW (30% power) for 20 to 25 minutes, giving dish a half−turn after 10 minutes.

Microwave at MEDIUM HIGH (70% power) for 10 minutes or until bubbly, giving dish a half−turn

after 5 minutes.

Swiss Chicken Casserole

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