Chicken, Cheese and Stuffing Casserole

This is one of those super simple “what’s in my pantry I need to use up”  kind of recipes!  Easy, one dish and can easily change up the ingredients…using cream of mushroom instead of chicken, using different cheeses, you decide.  I have also seen a similar crockpot version. Add a salad and your dinner is done.

INGREDIENTS
1 can cream of chicken soup
1/2 cup of milk (I used 1%)
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 cups dry stuffing mix
1 pound boneless skinless chicken breast
1/2 cup melted butter

DIRECTIONS
Preheat oven to 350 degrees.  In a medium size mixing bowl mix together the milk and cream of chicken soup. Place the chicken in the bottom of your baking dish and pour the soup mixture over the top of the chicken making sure the chicken is coated. Layer the cheese over the top, sprinkle stuffing over the top of the cheese and pour the butter over the top of the stuffing.  Bake for one hour or until chicken is cooked through and stuffing is golden brown. Serve warm.

Enjoy!