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Chicken Swiss Stuffing Bake

I'm digging on the flavors in this stuffing bake. This really isn't meant to be a Thanksgiving side dish or meal idea...but it would be UH-MAZING with leftover shredded turkey meat!
Prep Time10 minutes
Cook Time35 minutes
Servings - 4 servings

Ingredients 

  • 3 boneless chicken breasts
  • 10 oz. can cream of mushroom soup
  • 1 1/2 cups milk
  • 6 oz. package herb stuffing mix
  • 2 cups broccoli florets
  • 2 cups shredded Swiss cheese
  • Side idea: salad

Instructions

  • Grill or boil the chicken breasts and then cut into bite size pieces. You could use rotisserie chicken or homemade shredded chicken too.
  • Preheat the oven to 400 F. Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
  • In a large bowl, whisk together the cream of mushroom soup and milk. Toss in the diced/shredded chicken, stuffing mix, broccoli florets, and half of the shredded Swiss cheese.
  • Transfer to the prepared baking, spreading out evenly, and then sprinkle the remaining shredded Swiss cheese on top.
  • Bake at 375 for 20 to 25 minutes, or until warmed through and cheese has melted.
  • Prepare the salad.
  • Serve Chicken Swiss Stuffing Bake with side salad.