Print Options

Back to Chicken and Swiss Stuffing Bake >

Include these items:

Select reviews >

Taste of Home Logo

Chicken and Swiss Stuffing Bake

 Chicken and Swiss Stuffing Bake
"I love to cook but just don't have much time," writes Jena Coffey of Sunset Hills, Missouri. "This casserole is both good and fast-which makes it my favorite kind of recipe. I serve it with a green salad."
8 ServingsPrep: 20 min. Bake: 25 min.


  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup 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 (6 ounces) shredded Swiss cheese, divided


  • 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 13-in. x 9-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. Yield: 8 servings.
Nutritional Facts:Nutritional Analysis: 1 cup (prepared with reduced-fat reduced-sodium soup, fat-free milk and reduced-fat cheese) equals 247 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 658 mg sodium, 24 g carbohydrate, 3 g fiber,

2 of 2

Chicken and Swiss Stuffing Bake (continued)

Nutritional Facts: 22 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.