Preheat & prep the baking dish
Preheat oven to 350 °F (175 °C). Spray a 9×13‑inch baking dish with nonstick cooking spray (or lightly oil it).

Mix sauce base
In a large mixing bowl, combine the cream of chicken soup, chicken broth, and minced garlic. Stir until smooth and well blended.

Season the chicken
Place the chicken breasts in the bottom of the prepared baking dish. Sprinkle grated Parmesan cheese, salt, and pepper over the breasts. Flip the chicken to coat both sides with the seasoning.

Add Swiss cheese layer
Take 2 slices of Swiss cheese per chicken breast and lay them over the seasoned chicken so that each piece is covered in cheese.

Pour the sauce
Carefully pour the soup‑broth‑garlic mixture over the cheese and chicken, spreading it gently so that it covers and seeps around the layers.

Top with stuffing mix
Sprinkle the dry Stove Top stuffing mix evenly over the entire top of the casserole—covering the cheese and sauce layer.

Add melted butter
Evenly drizzle the melted butter on top of the stuffing mix. The butter helps crisp the topping and meld the flavors.

Cover and bake
Cover the dish with aluminum foil and bake in the preheated oven for about 40 minutes.

Uncover & finish baking
Remove the foil and bake an additional 15–20 minutes to allow the stuffing top to brown and the chicken to finish cooking. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165 °F (75 °C).

Garnish & serve
Optionally sprinkle with fresh minced parsley before serving. Serve hot and enjoy.