Swiss Chicken

1 pkg. boneless, skinless chicken breasts (about 3-4 breasts), seasoned with salt, pepper, and garlic powder
Sliced swiss cheese (about 5-6 slices) 
1 can cream of mushroom soup
1 box stuffing mix (I use the bagged Pepperidge Farm and not the cubed cut or Stove Top chicken stuffing)
About 6 T. butter, divided (you will need about 4 T. to prepare stuffing and then 2 T. to top the casserole)
Preheat oven to 400 degrees
1. Prepare stuffing mix first as per box. Set aside.
2. Place seasoned chicken in the bottom of a glass oven safe dish.
3. Put a layer of swiss cheese over chicken. 
4. Pour cream of mushroom soup over cheese and then cover with cooked stuffing mix. Put about 2 T. of butter slivers over the stuffing.
5. Bake until chicken is cooked through. About 45 minutes. If you cover it with foil, the stuffing will be softer. Uncovered, it will be crunchier. I cooked it about 25 minutes covered and then uncovered it for the rest of the cooking time.
***It freezes well too***
*Recipe from Lisa Carpenter

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