April 27, 2012

Swiss Chicken Casserole {Let's Eat Recipe Swap}

Ok, so technically I haven't made this yet, but I am this weekend!  Anyhow, how can you go wrong with chicken, cheese and stuffing?  This recipe can be found all over the internet, but I just found it via my mother-in-law.  She pulled out a vintage Jersey Shore cookbook from the 70-80's (you know the kind...plastic-bound usually published for a hospital or firehouse charity.  The good old days).  She made a note on this recipes page on March 1st, 1981 - Excellent!  I'm trusting her judgement and handwritten notes made on the page, so here goes...

Swiss Chicken Casserole

8 Single Boneless Chicken Breasts (cut into bite-size chunks, washed & drained)
1 Can Cream of Mushroom or Celery Soup
6 Thick Slices of Swiss Cheese (or more!)
1/2 Bag of Pepperridge Farm Stuffing Mix (ADD sauteed celery & onions)
1/4 to 1/2 Cup of Melted Butter
White Wine (to dilute the soup...Duh?!)
French Fried Onions

Butter a 9x13-inch baking dish and layer the following:

Half of Chicken
1/2 Can of Diluted Soup
Half of Swiss Cheese
Half of Stuffing Mixture

Repeat above one more time, starting with the chicken.  Pour melted butter over top layer.  Bake in a 350 degree oven for 1/2 hour - UNCOVERED.

Add french-fried onions and bake for a 2nd 1/2 hour COVERED with lid or foil.


{photo courtesy of Pinterest}


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