Delicious! It's best to use halved boneless chicken breasts. It also works better if you prepare the stuffing before using it on the casserole.

I tend to make it with Swiss slices (just layer it over the salt and peppered chicken), cream of mushroom soup (and cream of chicken if I make a double batch), and some veggies (peas, carrots, green beans, corn, lima beans) to add a LITTLE balanced nutrition to it. I use a bit less milk/water with the soup if I use frozen veggies.

Serve with mashed potatoes.

Try it with pepper jack cheese instead of Swiss for a little kick!

Super great casserole! I didn't have chicken soup so sauteed onion & celery w/ some poultry seasoning, made a rue w 1/4 c flour, 2 cups broth & milk. It was like having chicken and stuffing all in one!

GREAT!! I used colby jack cheese instead of swiss. Also instead of mixing water/milk with the cream of chicken soup, I used white wine. It adds a kick to it.

This casserole is wonderful and quick to make. I use 4 pieces of chicken and double the rest of the ingredients so there is enough soup to put over potatoes. My whole family loves it!!

A friend gave me this recipe years ago. The only difference - which I like a lot - is to add a cup of sliced mushrooms after the cheese. We're having this for dinner tonite!

This recipe is excellent! As a low-fat eater, I leave off the cheese and it is one of my absolute favorite dishes.

Easy! Yummy - I used the whole stuffing mix (no idea what I would have done with the extra).

I can make this casserole many ways and this recipe is a good one. Tonight I'm using 2 large boneless skinless chicken halves cut into pieces. I cut at least one large sweet onion coarsely and about 6 stalks of celery. Saute the celery and onion. Prepare the stove top as directed adding the celery on onion (dried cranberries generously sprinkled in are our favorite optional addition). Put chicken on bottom of pan and season it with Mrs. Dash. Pour cream of chicken or celery or mushroom soup undiluted over top add 1/2 cup of chicken broth or even better, white wine and spices broth. Then add the cheese (any kind you like). Top it with the prepared stuffing and cook @ 350°F for 30-40 minutes.

We are using home made French onion soup with a little roux rather than the milk and cream soup. It's fabulous!

Tried this recipe last night. Will prepare again. Swiss cheese added a nice change in taste for the casserole.

This is a family favorite! I simplify and use frozen diced Chicken sometimes... always amazing!

I use to make this recipe for my husband. He would eat every bite. It went so fast I didn't get a bite out of it. It was delicious I thought. I made it for the whole family, they loved it! I gave it 5 stars. That's how good it was. I advise everyone try it, its very good. Marlea Wienandt

I made this recipe and baked half of it and froze the other half as there is only two of us. I had about a half of can of kernel corn sitting in the.fridge so I threw that on top of the soup mixture, in which I used, a half of container of sour cream I had to use up instead of the milk. I think a combo of sour cream and cream cheese will be tried next time. I seasoned the chunk rotisserie chicken, which I had bought at kwikimart and had in the freezer before the layering began. I used 2 Swiss cheese slices, which fit perfect in my casserole dish for two. I can see using any cheese, veggie, soup and mixing it up with cornbread stuffing mix. I made the stuffing according to package directions in the microwave. I made the mistake of making a recipe once without cooking the stuffing and it was disastrous. I drizzled about 2 tablespoons of melted butter on top cuz I cut the recipe half. I thought it came out pretty good for despite all the changes I made. Hubby loved it. I was lucky to get some in my bowl before he devoured it all! Like I said... Use your imagination and taste buds and start experimenting.