Auntie Bev'S Chicken-Mushroom Casserole - cooking recipe

Ingredients

2 1/2 lb. boneless chicken
1 pkg. sliced cheese (Swiss or American, Swiss is best)
1 lb. fresh mushrooms
2 cans cream of chicken soup
Pepperidge Farm stuffing
1/2 c. melted margarine or butter

Preparation

Line the bottom of a buttered or Pam-sprayed 13 x 9-inch casserole with the raw boneless chicken.
Next place sliced cheese to cover chicken.
Add a layer of mushrooms, then spread the soup over all.
Cover with a layer of the stuffing or bread crumbs, as thick as you like.
Pour 1/2 cup melted margarine or butter over crumbs.
Cover with foil and bake for 45 minutes in a 350\u00b0 oven, then uncover and cook for a remaining 15 minutes.