If you are looking for a good “chicken n stuffing casserole” then this Swiss Cheese Chicken Stuffing Casserole recipe is a winner. I originally enjoyed this dish when my Aunt made it for my family years ago and have been making it ever since.
I gotta warn you though, while the recipe should feed about eight people, most will want seconds (it’s that good!). So if you are serving a crowd you can either make two casseroles or maybe add extra side dishes, in addition to the suggestions I share below.
Swiss Cheese Chicken Stuffing Casserole Recipe
What I like about this dish is that it only takes a few ingredients and doesn’t take long at all to put together. You can get this prepped for the oven in about 10 minutes but allow an hour for baking time. Some of the measurements aren’t exact either.
I use 3 or 4 boneless skinless chicken breasts, which comes out to about to be around 1-1/2 pounds (give or take). but you don’t have to worry about being exact. This is one of those recipes that you really can’t mess up!
As for the cheese, you will want about 8 slices, which is enough to cover the soup layer in the casserole dish. How much cheese you need depends on how thick the slices are, but I end up using less than 1/2 pound.
This delicious chicken casserole gets a lot of its flavor from the Swiss cheese, but feel free to experiment with other kinds as well.
- 1 1/2 Pounds boneless skinless chicken breasts (about 3 or 4 breasts)
- 2 (8 ounce) boxes Stove Top chicken stuffing
- 1/2 cup (1 stick) butter (for stuffing) (see tip)
- 3 cups water (for stuffing) (see tip)
- 2 (10.5 ounce) cans cream of chicken soup
- 8 slices (about 1/2 pound) Swiss cheese
Prepare stuffing mix according to package directions for two boxes (1/2 cup butter and 3 cups water).
Preheat oven to 350 degrees F. Spray a 13x9x2 inch casserole dish with cooking spray and set aside.
Cut chicken pieces into bite size pieces (about 1 inch). Spread chicken out in bottom of casserole dish.
Spread cream of chicken soup over raw chicken and evenly spread the Swiss cheese over chicken and soup mixture.
Spoon stuffing over mixture and spread over the top. Cover with foil.
Bake for 45 minutes. Remove foil and bake an additional 15 minutes or until casserole is bubbly and chicken is cooked through.
The Stove top brand calls for 1/2 cup of butter and 3 cups of water for two boxes. Butter and water measurements will vary if using another brand.
Chicken Cornbread Casserole
This Swiss Cheese Chicken Stuffing Casserole recipe is also great with cornbread stuffing. You could also experiment with other cheeses, although I have only made it with Swiss, I am sure others would work!
For a complete meal, I like to serve this casserole with a side of cranberry sauce and a hot green vegetable. This casserole also heats up well the next day which makes it perfect for leftovers!
If you enjoy this yummy chicken casserole then be sure to check out this tasty chicken noodle casserole as well!
Like this recipe? Pin this image for later (or use the share buttons below.)
Do you cook the stuffing before putting it on the chicken. Or just prepare it and cook it all together.
Yes, you prepare the stuffing according to package directions and then spread over top before baking. The layers are as follows: chicken, soup, swiss cheese, prepared stuffing. Cover with foil and bake at 350 for 45 minutes, uncover and bake another 15 minutes. At this point the casserole should be bubbly and the chicken should be cooked through.
Have you ever substituted chicken gravy for the soup? I can’t use cream soups because if the high sodium content. Thanks
Hi Josephine, sorry I never replied to this. I have never tried the chicken gravy but I am sure it would be delicious. Could you use low sodium soup?
This is like an old recipe from a Junior League cookbook called Sherried Chicken. That recipe calls for 1/4 cup of sherry or white wine added to the sauce. Even better! Great dish to take to new moms or sick friends!
I go ahead and cook my chicken, then assemble and only 30-35 mins for the dish to get hot and the cheese melts.
Great idea Carol. It’s also a great way to use up leftover chicken!
This is delicious, made it tonight, used bone it thighs as that as what I had. Turned out awesome, only addition was I seasoned the thighs with garlic salt and fresh ground pepper. Definitely a keeper.