Chicken and Swiss Stuffing Bake Recipe
Chicken and Swiss Stuffing Bake Recipe photo by Taste of Home
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Chicken and Swiss Stuffing Bake Recipe

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4.5 23 28
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I love to cook but just don't have much time. This casserole is both good and fast, which makes it my favorite kind of recipe. I serve it with a green salad. —Jena Coffey, Sunset Hills, Missouri
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 8 servings


  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup whole milk
  • 1 package (6 ounces) stuffing mix
  • 2 cups cubed cooked chicken breast
  • 2 cups fresh broccoli florets, cooked
  • 2 celery ribs, finely chopped
  • 1-1/2 cups shredded Swiss cheese, divided

Nutritional Facts

1 cup: 247 calories, 7g fat (4g saturated fat), 42mg cholesterol, 658mg sodium, 24g carbohydrate (0 sugars, 3g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.


  1. In a large bowl, combine soup and milk until blended. Add the stuffing mix with contents of seasoning packet, chicken, broccoli, celery and 1 cup cheese. Transfer to a greased 13x9-in. baking dish.
  2. Bake, uncovered, at 375° for 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.
    Freeze option: Sprinkle remaining cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 8 servings.
Originally published as Chicken Stuffing Bake in Quick Cooking November/December 2003, p59

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angela32 User ID: 3084463 260032
Reviewed Jan. 21, 2017

"Very good and simple. Perfect quick dinner!"

KittieCatt User ID: 6154720 237739
Reviewed Nov. 20, 2015

"Which (instant) Stuffing Mix did you use, since yours comes with a 'seasoning packet', Can I use "Stove Top chicken Stuffing" in this recipe? It's a 6 oz. box, and the herbs are all mixed and already baked into the bread cubes.... so there isn't a 'seasoning packet' included. This dish sounds very tasty, but I'll also add in some sliced mushrooms, a half of an onion (sliced into half moons), and more chicken. I'm sure that we'll enjoy this dish!"

Jvonlohr User ID: 8559983 234104
Reviewed Oct. 6, 2015

"Yummy, easy and even great reheated!"

habenaroman User ID: 7905288 229116
Reviewed Jul. 7, 2015

"Loved it. A good recipe to play with."

GirishKatta User ID: 7329112 205759
Reviewed Jul. 31, 2014

"nice :)"

mmartelle User ID: 1294533 142540
Reviewed Nov. 7, 2013

"Awesome! I did add chopped onion, salt and pepper, and french fried onions on top at the end. So good!"

s_kessel3 User ID: 591939 130146
Reviewed Feb. 11, 2013

"Made this several times now & we always enjoy it. Leftovers re-heat well for lunch too."

s_kessel3 User ID: 591939 205758
Reviewed Feb. 11, 2013

"Made this several times now & we always enjoy it. Leftovers re-heat well for lunch too."

annaf27 User ID: 5217952 205757
Reviewed Jan. 31, 2013

"I really disliked this recipe. It was dry, bland, and had a weird consistency. I was disappointed that I made so much, because it ended up being wasted food. Win some, lose some..."

Kimikaze User ID: 6625047 90126
Reviewed Apr. 2, 2012

"super easy and tastes excellent! This is definitely a new family favorite!"

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