Directions
- 1Season chicken breasts with salt, pepper, and a little garlic powder.
- 2Cover the chicken with Swiss cheese.
- 3Combine half of a large can of cream of mushroom soup (or a 10.5oz can) with half a cup of milk and whisk together.
- 4Pour the sauce all over the chicken and cheese.
- 5Open a can of cornbread dressing and sprinkle it over the casserole.
- 6Cover most of the dressing with salted butter.
- 7Add more salt and pepper.
- 8Bake in the oven at 350 degrees Fahrenheit for about 50 to 60 minutes.
- 9Roast some green beans in the air fryer to accompany the meal.
Ingredients
- 5 chicken breasts
- 1 package Swiss cheese
- 10.5 oz can condensed cream of mushroom soup
- 0.5 cup milk
- 1 box Stove Top dressing
- 1 stick salted butter
- to taste salt
- to taste pepper
- a little garlic powder
Equipment
ovenwhiskcasserole dishair fryer
Tips
- If chicken breasts are large, cook longer.
- Can use cream of chicken soup with white wine instead of milk.
- Monterey Jack cheese can be used instead of Swiss, and called Monterey Chicken.
- Skip additional salt if using chicken stuffing.
- This recipe makes for great leftovers.
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