9 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 large onion, chopped
1 large celery stalk, chopped
3 green onions, chopped
1 clove garlic, minced
1 cup shredded Cheddar cheese
1 cup chopped celery
1 (16 ounce) bag shredded Swiss cheese, divided
Prepare the casserole according to package directions; cover, and refrigerate for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts into a grease or jelly with water to cover. Bring to a boil over high heat, and cook 20 minutes on each side.
Season chicken breasts with salt and brown on all sides. Remove breasts from cooked mixture, place them in a medium baking dish. Stir in the onion, celery, green onions, garlic, cheese, celery, and Swiss cheese. Spread over heated casserole until well coated. Place casserole over the pan of the oven for 30 minutes.
Remove from oven and spread the remaining 1 cup of chicken mixture onto the bottom of a 9x13 inch baking dish. Repeat with remaining chicken and egg mixture. Spoon mixture into dish, and top with remaining cheese.
Bake uncovered in preheated oven for 45 minutes.