Thanksgiving a bit late?

I didn’t get to celebrate Thanksgiving this year since I’m in England and they don’t celebrate it here. We actually had chicken fingers and fries on Thanksgiving (I bet your soooo jealous haha). So I thought, this dish slightly resembles a Thanksgiving meal because of the ummmm…stuffing I suppose. Okay, maybe not at all. But it seemed Thanksgiving-ey to me in my head so I had a tiny celebration while eating this.

Anywaaaaay, I’ve made this dish a couple of times when I haven’t had much time to cook. Its so quick and easy to prepare but still tastes yummy! Also, it might just be my oven, but I found I had to cook the chicken for about 5-10 minutes longer than the recipe called for. And if you like mushrooms, I think some sliced mushrooms in the casserole would work well.

Swiss Chicken Casserole
Source: Allrecipes

6 skinless, boneless chicken breast halves
6 slices of Swiss cheese (I used mozzarella. It was all I had.)
1 (10.75 ounce) can of condensed cream of chicken soup
1/4 cup of milk
1 (8 ounce) package dry bread stuffing mix
1/2 cup melted butter

Directions:

Preheat oven to 350 degrees F. Lightly grease a 9 x 13 inch baking dish.

Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup with milk in a medium mixing bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.

Bake 50 minutes, or until chicken is no longer pink and juices run clear.