Chicken & Swiss Bake Recipe
By: Joe Scrizzi

Recently I was working on a budget to create a dish for 15 people. Shopping a few days in advance, I saw there was a sale on rotisserie chickens at the grocery store. Grabbed 2, stripped the meat off and froze the carcass later for broth. I also make breadcrumbs from scratch (fine & course). I googled recipes for rotisserie chicken, course breadcrumbs and creamy sauce. There was a lot to look through. Here’s what I came up with. I made this 3 times in the last 2 months, photos for this recipe were quadrupled.

This recipe is 1x

1 (10.5 ounce) can condensed cream of chicken soup

1/4 C milk (Reg. or 2% works)

1/4 C Mayo

1 tsp each: ground pepper, onion, garlic powder

1 whole rotisserie chicken shredded (measure w/ your heart)

6 slices Swiss cheese

2 C. seasoned stuffing mix or homemade (course)

1/4 C butter, melted

1/4 C parmesan cheese, shredded

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9” x12” baking dish. Whisk condensed soup, milk, mayo, pepper, onion, garlic powders together in a small bowl until well combined. Place shredded chicken on bottom of pan, layer Swiss cheese on top, pour soup mixture on top of cheese and spread carefully and evenly. Combine breadcrumbs, shredded parmesan cheese and melted butter in another bowl. This is your final layer on top. Cover and bake in the preheated oven for 20 minutes. Uncover and allow the breadcrumbs to get toasty for 5 – 7 minutes.

Remove from oven, be careful it will be hot! Plate with steamed veggies or a salad.

Bon Appetite!