Chicken Swiss Casserole

This is such a fabulous casserole that my whole family enjoys making. It's warm and comforting and just yummy. I tweaked the original recipe by substituting Healthy Request cream of chicken soup (reduced sodium and fat) and cut back on the butter a little. It was still just as delicious and made me feel less guilty about my over-sized portion! :P Hope you enjoy it as much as we do!

1. Shred/chop cooked chicken and spread in the bottom of a 9x13 dish.

2. Saute chopped onion in a little olive oil until tender.

3. Meanwhile, place sliced water chesnuts on top of chicken. (I cut my sliced water chesnuts in half). Then pour the onions over top.

4. Pour a 10 oz bag of thawed peas on top.

5. Sprinkle with the 2c. swiss cheese

6. In a small bowl, mix cream of chicken soup and chicken broth.

7. Pour soup mixture on top of casserole and spread out evenly.

8. Sprinkle herb stuffing over the top.

9. Pour 6 TBSP melted butter on top. Bake at 350 for 45 minutes or until hot and bubbly. We were so anxious to dig in that I forgot to take a picture of the finished product! It looks pretty much the same, but with more of a golden crust.

Chicken Swiss Casserole

Serves 8

2 1/2 c. cooked chopped chicken

1 onion diced and sauteed

1 can sliced water chesnuts

1 10 oz. package frozen peas, thawed

1 can cream healthy request cream of chicken soup

1/2 c. low sodium chicken broth

2 c. swiss cheese, shredded

1/2 pkg. herb seasoned stuffing mix

6 TBSP butter, melted

salt and pepper to taste

Layer first four ingredients in a 9x13 casserole dish. Sprinkle cheese generously over top. In a small bowl, mix together cream of chicken soup and chicken broth. Pour over top of cheese. Sprinkle with a little salt and pepper. Top the casserole evenly with stuffing mix and pour butter over top. Bake at 350 for 45 min or until hot and bubbly.