1-Getting started with this Chicken And Swiss Casserole is straightforward and rewarding. Begin by preheating your oven to 375°F (190°C) and greasing a 13×9-inch baking dish to ensure easy cleanup. This method helps the dish cook evenly and keeps everything moist and flavorful.

2-Layer 4 cups of pulled or cubed cooked chicken evenly at the bottom of the dish for a solid base. Cover it with 8 ounces of Swiss cheese slices to lock in moisture and add that signature nutty taste. Next, mix the creamy base in a bowl: combine one 10.5-ounce can of condensed cream of chicken soup, 1/2 cup of milk, 1/2 cup of mayonnaise, 1 teaspoon each of flaky poultry seasoning, garlic powder, and onion powder, plus 1/2 to 1 teaspoon of salt and 1/4 to 1/2 teaspoon of black pepper.

3-Pour this mixture over the chicken and cheese layers for a rich, cohesive blend. For the topping, stir together a 6-ounce box of seasoned stuffing with 1/4 cup of shredded Parmesan cheese and 4 tablespoons of melted salted butter, then sprinkle it evenly on top. Bake for 30-35 minutes until the cheese bubbles and the topping turns golden brown. Once done, let it rest for a few minutes and garnish with chopped parsley if desired.