Creamy Swiss Chicken Casserole (Printable Version)

Savory shredded chicken in creamy sauce, topped with Swiss cheese and a crunchy stuffing layer baked golden.

# Ingredients Required:

→ Protein

01 - 300 grams cooked shredded chicken

→ Sauce

02 - 295 milliliters cream of chicken soup (one 10.5 oz can)
03 - 240 milliliters sour cream
04 - 240 milliliters chicken broth
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon dried thyme
08 - 1 teaspoon ground black pepper

→ Cheese

09 - 115 grams shredded Swiss cheese

→ Vegetables

10 - 120 grams frozen mixed vegetables

→ Topping

11 - 170 grams stuffing mix (one 6 oz package)
12 - 115 grams melted butter

→ Garnish

13 - Fresh parsley, chopped

# Guide to Cooking:

01 - Set oven temperature to 175°C.
02 - In a large mixing bowl, combine cream of chicken soup, sour cream, and chicken broth; stir until uniform.
03 - Incorporate garlic powder, onion powder, dried thyme, and black pepper into the sauce mixture; mix thoroughly.
04 - Add shredded chicken and frozen mixed vegetables to the sauce; fold gently to ensure even coating.
05 - Transfer the chicken and sauce mixture into a greased 23x33 cm baking dish.
06 - In a separate bowl, blend stuffing mix with melted butter until the mixture is evenly coated.
07 - Distribute stuffing mixture evenly over the casserole, then sprinkle shredded Swiss cheese on top.
08 - Place the dish in the oven and bake for 30 to 35 minutes until bubbling and the stuffing topping is golden brown.
09 - Allow to rest for 5 minutes; garnish with chopped fresh parsley before serving.

# Extra Suggestions:

01 - Using rotisserie chicken can reduce preparation time and enhance flavor.
02 - Ensure the stuffing topping is spread evenly for consistent texture.
03 - Adjust seasoning to personal preference.

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