Chicken Swiss Casserole

Like I’ve said before, I’m not a huge casserole fan. But, this dish is so good that I do make it from time to time. I try to make some adaptations to get the sodium and fat content down, but keep in mind, it is still a casserole. My husband loves when I make this, especially if he is in the mood for something hearty for dinner. This recipe is an adaptation of a few different chicken casserole dishes I’ve tried. This is by far my favorite!

Chicken Swiss Casserole

Ingredients
• 4 Boneless, Skinless Chicken Breasts – Cubed
• 1 Box Stove Top Stuffing (Chicken Flavor)
• 1 Can Cream of Mushroom Soup (I use low sodium)
• 8 Ounces of Sour Cream (I use low fat)
• 6 Deli Slices of Swiss Cheese
• 1 Small Can of Sliced Mushrooms
• 2 Tablespoons of Melted Butter
• ¾ Cup Warm Water
• Dash of Paprika
• Dash of Onion Powder
• Dash of Garlic Powder
• Dash of Black Pepper
• A Few Tablespoons of Olive Oil

Directions
• Coat the bottom of a skillet with olive oil. Cook chicken cubes until no longer pink.
• While that is cooking, stir together the cream of mushroom soup, sour cream, mushrooms, and spices in a mixing bowl.
• Mix cooked chicken with cream of mushroom soup mixture. Pour into the bottom of a casserole dish. Top this mixture with sliced Swiss cheese.
• Use a fork to fluff Stovetop Stuffing with water and melted butter.
• Spread this mixture evenly over the slices of cheese in the casserole dish.
• Bake at 400 degrees for 10-15 minutes or until bubbly and brown.
• Enjoy!
• Yields 4-6 servings