Creamy Swiss Chicken Casserole & a Book by Nancy Lee Badger

My Aunt Almeda shared several recipes with family members before she passed away. As I searched through my recipe box (yep, I still have two actual boxes) I wanted to make something quick and easy with the chicken breast I had just thawed for dinner. The following is a delicious casserole I pared down to feed four.

Nancy's Version of Almeda's Creamy Swiss Chicken Casserole

2 chicken breasts, sliced in half longways

4 to 6 square Swiss Cheese slices

1 can undiluted Cream of Chicken soup (I used Campbell's)

1/4 Cup milk

3/4 Cup Pepperidge Farm or Stove Top stuffing (dry)

1/4 Cup butter or margarine, melted

Preheat oven to 350 degrees F and pull out a 9" square baking dish. Flatten chicken with a mallet until about 1/2" thick. Line pan. Place cheese slices on top to cover chicken. Stir soup and milk together and pour into casserole. Crumble stuffing mix over top. Pour butter evenly over top.

Cook uncovered for 50 to 55 minutes until browned and bubbly. Let stand 5-10 minutes so liquids absorb. Serve hot with mashed potatoes. 

This casserole is packed with protein from the chicken and cheese. The soup makes a delicious 'gravy' and the stuffing adds a nice crunch. Making food from scratch with as few preservatives as possible is a healthy alternative to store-bought or delivered pre-packaged meals. Entertainment during this pandemic is also healthy to a person's well-being so remember to 

READ BOOKS

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MY RELUCTANT HIGHLANDER

IS THE 3RD BOOK IN MY

KILTED HIGHLANDERS THROUGH TIME SERIES

It is available in ebook and print all around the world

Find Buy Links HERE

Keep safe and enjoy Spring!

Nancy Lee Badger