Crunchy Chicken-Cheese Bake

This is the kind of weeknight chicken bake that moms have been making forever because it works every single time.

Chicken breasts go into the dish, get topped with Swiss cheese, blanketed in cream of chicken soup, crowned with tomato slices, and finished with a buttery crushed stuffing crumble. Twenty-five minutes in a hot oven and everything comes out golden, bubbly, and layered with flavor.

Serve it over hot rice to catch every drop of that creamy, cheesy sauce.

Seven ingredients. One dish. Zero complaints from the dinner table.

Kitchen Tips

• Pound the chicken breasts to even thickness so they cook at the same rate. Thick ends overcook the thin ones
• Don’t dilute the cream of chicken soup. Straight from the can gives you a thicker, clingier sauce
• Crush the herb stuffing coarsely so you get chunky, crunchy bits on top, not breadcrumb dust
• Fresh tomato slices add brightness. Use firm ones so they hold their shape during baking