Swiss Chicken Casserole
~Kimberly Chambers, Norcatur, Kans.~
This quick-to-the-table keeper is a kid-approved dish! My only change was to make a separate batch with pepperjack cheese for variety. Kimberly saves time by substituting bread crumbs with chicken stuffing mix!
8 boneless, skinless chicken breasts
1 can cream of chicken soup
8 oz. sliced Swiss cheese
1 ½ c. seasoned bread crumbs
1. Spray a 9x13-inch glass baking dish with cooking spray.
2. Place chicken breasts flat in a single layer, cover with soup, then with cheese slices.
3. Generously sprinkle with bread crumbs.
4. Bake at 350° F for 45 minutes.