Chicken and Swiss Stuffing Bake Recipe

4.5 34 31
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 34 31
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

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Reviews forChicken and Swiss Stuffing Bake

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I_Fortuna User ID: 8342880 277531
Reviewed Nov. 9, 2017

"Yum!"

MY REVIEW
Catherine User ID: 9275294 277297
Reviewed Nov. 5, 2017

"good recipe. my family enjoyed this one"

MY REVIEW
Maggi User ID: 9297627 276865
Reviewed Oct. 27, 2017

"To KittiiCatt: You can use the stuffing mix with the seasoning in it already. It just cuts out one step in the process. I like to use chicken flavored stuffing. I also use cream of chicken soup and add fresh sliced cremini mushrooms. A little bit of hot sauce like Chalula also adds flavor."

MY REVIEW
rebelwithoutaclue User ID: 4288906 276814
Reviewed Oct. 26, 2017

"When in doubt adde more celery. My grandmother said 'if you think the dressing has enough celery, add more'"

MY REVIEW
bejoki45 User ID: 8255255 276780
Reviewed Oct. 25, 2017

"wrong picture for recipe"

MY REVIEW
Rebekah User ID: 3528984 276747
Reviewed Oct. 25, 2017

"Please, please, please correct the photo attached to this recipe. The photo is of stuffed shells, not chicken and Swiss stuffing bake."

MY REVIEW
Martha Ensminger User ID: 2245457 276744
Reviewed Oct. 25, 2017

"I am not reviewing this recipe. I just noticed a mistake. The picture with the recipe on this page is NOT the correct picture! No pasta is in this recipe, as written. I think there must have been a mistake made placing the wrong picture on this recipe."

MY REVIEW
Pam User ID: 9006315 276735
Reviewed Oct. 25, 2017

"Question... do you stuff the shells before or after cooking? And how does that work with freezing? Cook the stuffing, then stuff the shells then freeze? Or stuff the shells, then freeze and then cook when thawed?"

MY REVIEW
lens User ID: 7347414 276734
Reviewed Oct. 25, 2017

"The picture shows stuffed shells. Is that the wrong picture? there are no shells in the ingredients list."

MY REVIEW
Kevin User ID: 3029418 272441
Reviewed Aug. 30, 2017

"Made for the first time tonight. Made it exactly as listed except I didn't have any celery. It was very tasty, but 8 servings is overly optimistic. I think I'll double when I have more than three folks. Might also consider cream of chicken."

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