Original Version:
2-4 chicken breasts, cut into chunks
1 can mushroom soup
1/4 cup dry white wine
1 box stuffing mix
1 package Swiss cheese slices
1 stick butter

1.Preheat oven to 375 F while you prepare ingredients. Butter a rectagular pan.
2.Brown the chicken breasts in a skillet. They don’t have to be cooked all the way through, just give them a quick browning. They’ll continue to cook in the oven.
3.Transfer the chicken breasts to the prepared pan.
4.Add the mushroom soup and mix it in.
5.Top with cheese slices, spreading them out evenly, then the breadcrumbs from the stuffing, then the herb mix from the stuffing.
6.Cut the butter into pats and put evenly over the casserole.
7.Bake for about 30 minutes, or until the cheese has melted and the surface has browned.

This is great served over rice with a green salad or green beans.

Variations: For a gourmet version, without a lot of chemicals and crap food, substitute a homemade white sauce and sauteed mushrooms for the soup, breadcrumbs and dried or fresh herbs for the stuffing. You can use a good imported Swiss if you want.

For a poor man’s version, omit the wine, use half the butter, or a small amount of oil (the idea is to just keep the surface moist). Use a smaller amount of chicken, or try thighs instead of breasts.

Vegetarian, use cooked firm tofu in place of the chicken breasts.Splash with a bit of tamari or soy sauce before adding to the casserole.