Swiss Cheese Chicken and Stuffing Casserole

Ingredients
- 5 skinless and boneless chicken breasts
- 5 slices of Swiss cheese (you can also try with Pepper jack, Monterey...)
- 1 can of cream of onion soup
- 1/4 cup (60 ml) of white wine (you can substitute for milk if you prefer)
- stuffing mix (we recommend garlic and herbs, but you can use the plain one as well)
- 1/4 cup (50 gr) of butter
- Salt and pepper to taste
Directions
1. Preheat your oven to 350 F (175 C). Grease a casserole dish and season your chicken breasts.
2. In a mixing bowl, mix the white wine (or the milk) with the can of cream of onion soup. Add a couple of spoonfuls of the soup and wine mixture to the casserole and spread it. Arrange your chicken breasts and cover each one of them with a slice of the cheese.
3. Pour the rest of the soup and wine mixture over the chicken and the cheese.
4. Pour the stuffing mix over the casserole and sprinkle it with the butter.
5. Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for 10-15 more minutes or until golden brown.
Pro-tip: If you're going to freeze this casserole, it's better not to add the stuffing and add it whenever you're going to eat it. That way the bread won't get soggy while it thaws. In any case, serve over rice or with a side of steamed green beans.