Tuesday, May 3, 2011

Swiss Chicken Casserole

This cheesy chicken entree screams comfort food! Moist chicken topped with tangy Swiss cheese, creamy soup mixture and divine savory herb stuffing. This main dish satisfies everybody.

My in-laws are hysterical. I serve up anything gourmet and they thank me politely. I serve up something baked in good ole' cream-of-chicken and they sing my praises and ask for the recipe. This recipe wowed them. Hubby and I are the ones who ultimately decide what the rating is though and even we were impressed at this comfort food recipe. We give this 4★.

Swiss Chicken Casserole (adapted from allrecipes.com)

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 package Stove Top Stuffing (savory herb flavor strongly suggested)
(You will need some extra butter and water for the stuffing preparation according to package directions)
2 Tbs melted butter

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Prepare Stove Top Stuffing according to package directions using the microwave.
2.While stuffing is being microwaved, arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with prepared stuffing. Pour melted butter over top, and cover with foil.
3. Bake 35 minutes covered, uncover and bake an additional 15 minutes, or until chicken is no longer pink and juices run clear.


  1. This looks delicious!

  2. I make this one too! The only thing I do different is that I do not make the stuffing first. It gives the casserole a crisp and is wonderful! My husband (who is crazy picky) loves it as well!

  3. I think I would like to try it without preparing the stuffing too. Sounds like it would improve the texture.