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Chicken Stuffing Bake

At my bridal shower a few years ago, each guest brought a recipe card her best dish. We've tried everyone's recipe, but this is a favorite.—Nicole Vogl Harding, Spokane, Washington
  • Total Time
    Prep: 5 min. Bake: 45 min.
  • Makes
    6 servings


  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 6 slices Swiss cheese
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/3 cup white wine or chicken broth
  • 3 cups seasoned stuffing cubes
  • 1/2 cup butter, melted


  • Place chicken in a greased 13-in. x 9-in. baking dish; top with cheese. In a small bowl, combine soup and wine; spoon over cheese.
  • In a small bowl, combine stuffing cubes and butter; sprinkle over soup. Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 170°.
Nutrition Facts
1 each: 402 calories, 27g fat (15g saturated fat), 86mg cholesterol, 947mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 16g protein.

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Average Rating:
  • cynandtom
    Oct 1, 2019

    The only change I made was using cubed, cooked chicken breasts, seasoned with a little poultry seasoning. Delicious! A definite keeper!

  • sschedlbauer51
    Oct 5, 2017

    This was so easy to put together. Very tasty. I used chicken broth this time as my grandson was eating it. I'm sure that he wouldn't have liked it with the wine--but I'm sure I would.

  • ms11145
    Jun 4, 2015

    I have been making this recipe for years. In the summer, when there is plenty of squash, I like cubing up either yellow (preferred) or zucchini) and adding to the soup mixture. I don't peel either type of squash. Instead of the stuffing cubes, I have used the package of stove top dressing. It is well seasoned and goes well with the soup and chicken. My family loves this recipe.

  • MarineMom_texas
    Jun 1, 2015

    I prepared this recipe for dinner tonight and it is a winner. I followed the recipe except I used chicken broth instead of wine since I didn't have any open. The dressing tends to slide off the chicken while cooking but if serving guests, you can spoon it back on top easily. I only made two chicken breasts for the two of us. We will be having this again. I recommend this recipe as a Volunteer Field Editor for Taste of Home.

  • Heavens_IL
    Dec 28, 2014

    This was pretty tasty but the cheese melted completely away. I don't know if there was something wrong with my chicken breasts but they were a little tough in this recipe. I sliced them horizontally into cutlets so they were quite thin and I thought they would be tender. I would try the recipe again to confirm. There was plenty of sauce which was a plus.

  • GirishKatta
    Jul 31, 2014


  • lepleyracing
    Jun 10, 2014

    This was a good and quick weeknight meal. I made it on the stovetop but I generously seasoned my chicken with pepper, season salt and garlic when cooking for more flavor.

  • Proddjv
    Sep 12, 2013

    Loved it

  • JennTats
    Jan 1, 2013

    I didn't have cream of chicken so I tried cream of celery and I only used 2 tsp of butter. This recipe was quick & easy but the chicken didn't stand out at all and it seemed the croutons were the star of this dish and I don't think cream of chicken would wow me over. Thanks.

  • momof4RN
    Dec 15, 2012

    This was very good! My family loved it!