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

Chicken and Swiss Stuffing Bake Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 8 servings

Ingredients

  • 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

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

Directions

  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 13-in. x 9-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. Yield: 8 servings.
Originally published as Chicken Stuffing Bake in Quick Cooking November/December 2003, p59

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

Reviews for Chicken and Swiss Stuffing Bake

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jul. 31, 2014

nice :)

MY REVIEW
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
Reviewed Feb. 11, 2013

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

MY REVIEW
Reviewed Feb. 11, 2013

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

MY REVIEW
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...

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