Preheat your oven to 350 °F (about 175 °C). Coat a 9×13‑inch (or equivalent) baking dish with nonstick cooking spray.

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

Arrange the chicken breasts in an even layer at the bottom of the prepared baking dish.

Sprinkle the grated Parmesan cheese, salt and pepper over the chicken, turning the breasts so that both sides are coated.

Place 2 slices of Swiss cheese on each piece of seasoned chicken so the cheese covers the chicken fully.

Pour the soup/broth/garlic mixture over the cheese‑topped chicken. Spread it around so it covers as much of the chicken as possible.

Sprinkle the dry stuffing mix evenly over the layered chicken, cheese and sauce.

Drizzle the melted butter over the stuffing layer evenly.

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

After 40 minutes, remove the foil and continue baking for another 15–20 minutes, or until the stuffing topping is nicely browned and the chicken is done. Use a meat thermometer to ensure the chicken breasts have reached 165 °F (74 °C) in the thickest part.

Remove from oven, sprinkle the optional fresh minced parsley on top if using, and serve immediately.