1-Getting this Chicken And Swiss Casserole just right starts with a few easy steps that anyone can follow, even if you’re new to cooking. Begin by preheating your oven to 375°F and greasing a 13×9-inch baking dish to prevent sticking and ensure even baking. This recipe serves 8 and is ready in under an hour, making it a practical choice for weeknight dinners or family events.

2-First, layer the 4 cups of pulled or cubed cooked chicken evenly in the prepared baking dish for a solid base. Next, cover the chicken with the 8 ounces of Swiss cheese slices to create that gooey, melty layer everyone loves. In a large bowl, mix together the 10.5-ounce can of condensed cream of chicken soup, ½ cup of milk, ½ cup of mayonnaise, 1 teaspoon of flaky poultry seasoning, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ to 1 teaspoon of salt, and ¼ to ½ teaspoon of black pepper until well combined.

3-Pour this creamy mixture evenly over the chicken and cheese to lock in moisture and flavors. In another bowl, combine the 6-ounce box of seasoned stuffing mix, ¼ cup of shredded parmesan cheese, and 4 tablespoons of melted salted butter, then sprinkle this topping over the casserole for a crispy finish. Bake for 30 to 35 minutes until the cheese is bubbling and the topping turns golden brown, and garnish with chopped parsley if you like for a fresh touch.