Ingredients
- 12 boneless, skinless chicken breast tenderloins (about 1 1/2 pounds)
- 6 oz. shredded Swiss cheese
- 10 3/4-oz. can condensed cream of chicken soup
- 1/4 cup milk
- 2 cups herb-seasoned stuffing mix
- 1/4 cup butter, melted
- cooking oil spray
Preparation
Step 1
Spray a 12-inch by 8-inch by 1 1/2-inch baking dish with cooking oil spray. Place 12 chicken breast tenderloins in a layer on the bottom. Sprinkle the tenderloins evenly with 6 oz. Swiss cheese. In a small bowl, combine 1/4 cup milk and a 10 3/4-oz. can cream of chicken soup. Spread over top of chicken and cheese. Evenly sprinkle 2 cups of herb-seasoned stuffing mix over chicken soup layer. Drizzle 1/4 cup melted butter over top. Cover casserole with aluminum foil, and refrigerate for about 4 hours. Bake at 350 degrees for 55 minutes, or until casserole is nice and bubbly. Uncover casserole, and bake 5 to 10 minutes longer, until top is crisp and beginning to brown. The flavors mingle in this casserole to give an unbelievable taste--and the casserole is so simple to make! You may make this casserole ahead and refrigerate it up to 24 hours before baking, or you can even freeze it for a long period of time, then thaw it out and bake it!