This is a cold-weather favorite.
|6 boneless, skinless chicken breasts||3 10.75-ounce cans cream of mushroom soup|
|1 8-ounce package Swiss cheese||1 6-ounce package prepared stuffing mix|
|1 16-ounce container sour cream|
Layer chicken breasts in bottom of 9 x 13 pan.
Layer cheese over chicken.
Spread stuffing evenly over cheese.
Mix soup and sour cream together and spread over stuffing.
Bake at 375 for 1 hour.
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