Chicken and Swiss Stuffing Bake
Total TimePrep: 20 min. Bake: 25 min.
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup 2% 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
- 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°.
Nutrition Facts1 cup: 247 calories, 7g fat (4g saturated fat), 42mg cholesterol, 658mg sodium, 24g carbohydrate (0 sugars, 3g fiber), 22g protein.
May 7, 2020
Only 2 stars because dressing soaked up milk, so very dry. More milk needed. Broccoli should also be parboiled before adding.
May 2, 2020
This is such a comforting dish, I know I will make it often. It fed us body and soul at a time when we needed it most. I did add a little extra poultry seasoning, but other than that, made it as the recipe is written VFE
Mar 26, 2020
This was a very delicious recipe. I did not have broccoli or celery, so I substituted zucchini and corn. It was easy to make and had a very tasty flavor. I would serve it with chicken gravy.
Nov 16, 2019
Very good. Added extra broccoli, celery and added broth for moisture. It was not ready in 20 minutes, mine took an additional 15 minutes to cook through properly.
Mar 9, 2019
Loved this after adjusting for bland/ dry comments: added diced butternut squash and zucchini, sage, thyme, dijon mustard, lemon pepper, chicken broth. Also added 50% more chicken to boost protein values. Used Pepperidge Farm herb seasoned stuffing mix instead of Stovetop.
Jan 5, 2019
Be sure to saute the celery and onions before adding to recipe. They were too crispy-crunchy as written after 20 minutes. I also added white wine and sour cream and too dry, needed moisture.
Jan 1, 2019
Both hubby and I liked this casserole. Made it just has is.
Jun 13, 2018
This was good, but not mind blowing great. I made the exact recipe as written. Next time I will add white wine and sour cream to the soup mix, add a saute of equal amounts of onion and celery, and some sage to the mix before baking. Don't get me wrong, it was good, but it can be improved. Season as you go and it will be fine.
May 29, 2018
I made some changes to the recipe. I did not have broccoli, so I left it out and had 1 1/2 of chicken. My stuffing was cornbread stuffing. It looked like it would be too dry, so I also added a can of cream of celery soup. EXCELLENT!
Apr 29, 2018
So good. I did add about 1/4 c of chicken broth so it wouldn’t be dry and put in 6 stocks of celery. My husband loved it so I will be making it again soon.