Chicken and Swiss Stuffing Bake Recipe

4.5 23 28
Chicken and Swiss Stuffing Bake Recipe
Chicken and Swiss Stuffing Bake Recipe photo by Taste of Home
Publisher Photo

Chicken and Swiss Stuffing Bake Recipe

Read Reviews
4.5 23 28
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 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

Directions

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.
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

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 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken and Swiss Stuffing Bake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
angela32 User ID: 3084463 260032
Reviewed Jan. 21, 2017

"Very good and simple. Perfect quick dinner!"

MY REVIEW
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!"

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

"Yummy, easy and even great reheated!"

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

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

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

"nice :)"

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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..."

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

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

Loading Image