Full disclosure: we’ve made nameless chicken a LOT, but no longer have an actual recipe for it. These are the exact ingredients, which are probably good things to include in a cookbook. Whatever your opinion of canned soup and otherwise processed foods, we reply only this: when you want a hot, creamy, salty comfort food dinner, this is exactly what you want.

• 1 (10.5 ounce) can condensed cream of chicken soup (alternatively, cream of chicken and mushroom)
• ¼ cup milk
• 6 skinless, boneless chicken breasts (turkey breast slices work beautifully, too)
• 6 slices Swiss cheese
• 2 cups herb-seasoned stuffing mix (either chicken- or turkey-flavored will work, but we honestly prefer the turkey version)
• ¼ cup butter, melted

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×12-inch baking dish.

Arrange chicken in the prepared baking dish. Layer each breast with a slice Swiss cheese. Whisk condensed soup and milk together in a small bowl until well combined. Put stuffing mix in a separate bowl, and add just enough soup mixture to moisten the stuffing. Pour the remaining soup mixture over the chicken breasts; next, use a fork to drop dollops of stuffing mix over the chicken. Try to cover as much of the surface as possible, but don’t smooth it out. The goal is to have hills and valleys that will get crispy and brown as the dish bakes. If you smooth the surface, it tends to get soggy. Finally, drizzle the butter over the surface of the stuffing.

Cover and bake about 50 minutes, or until chicken juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees.