4 boneless, skinless chicken breasts
8 slices Swiss cheese
1 (10.75 oz) can cream of chicken soup
1/4 cup milk
2 cups herb-seasoned stuffing mix
1/2 cup (1 stick) unsalted butter, melted
Fresh parsley, chopped (for garnish, optional)
Directions:
Prepare: Begin by preheating your oven to 350°F and lightly greasing a 9×13-inch baking dish.
Layer Chicken: Place the chicken breasts in the prepared dish, ensuring they lay flat for even cooking. Flatten larger pieces as needed for uniform thickness.
Add Cheese: Cover each chicken breast with a slice of Swiss cheese, anticipating the creamy goodness to come.
Creamy Soup Mixture: Whisk together the cream of chicken soup and milk, then evenly pour this mixture over the cheese-topped chicken, enveloping it like a cozy, creamy blanket.
Stuffing Topping: Sprinkle the herb-seasoned stuffing mix over the soup layer, creating a crunchy, golden crust reminiscent of autumn leaves.
Butter Drizzle: Pour the melted butter over the stuffing, ensuring every nook and cranny is touched by its richness, akin to sunlight dappling through the trees.
