Quick and easy! Just the way I like it!

Swiss Chicken Casserole
Servings: 6-8

- 4 boneless, skinless chicken breasts
- 8 slices of 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)

1. Preheat your oven to 350 degrees Fahrenheit, and lightly grease a 9x13-inch baking dish.

2. Place the chicken breasts in the baking dish, laying them flat and even. If the good Lord made 'em large, you might want to pound them out a bit so they cook evenly.

3. Layer each breast with a slice of that good Swiss cheese, letting its creaminess promise the warmth to come.

4. In a medium bowl, whisk together the cream of chicken soup and milk, then spread this mixture evenly over the cheese-layered chicken, like a blanket of snow upon a winter field.

5. Sprinkle the herb-seasoned stuffing mix atop the soup layer, covering the landscape like the golden leaves of autumn.

6. Drizzle the melted butter evenly over the stuffing mix; it's the golden sunshine that will bring this dish to life.

7. Bake, uncovered, for 45-50 minutes, or until the chicken is cooked through and the topping is beautifully crisped to a golden brown, like the fields at harvest time.

8. Let it rest for a short spell before serving, then garnish with a sprinkle of chopped parsley if you fancy a bit of color.