Recipe For Cooking Swiss Chicken Casserole

Toaster Oven Casseroles :: Poultry Casseroles

Swiss Chicken Casserole

6 chicken breast halves, skinned and de-boned
6 slices Swiss cheese
1 can cream of chicken soup
1/4 C. milk
2 C. herb-seasoned stuffing mix
1/4 C. butter or margarine, melted

Arrange chicken in a prepared 12 x 8 x 2-in. 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 min.

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 min. or until thoroughly heated. For microwave oven, cover casserole tightly with heavy-duty plastic wrap; fold back a sm. corner of wrap to allow steam to escape. Defrost at MED. LOW (30% power) for 20 to 25 min., giving dish a half-turn after 10 min. Microwave at MED. HIGH (70% power) for 10 min. or until bubbly, giving dish a half-turn after 5 min.