Swiss Chicken Casserole Recipe

Good, easy and basic chicken casserole recipe. Per other reviews, I added half a bag of frozen chopped broccoli and used white wine instead of milk. There are similar recipes out there like this but this one is by far the easiest...and with ingrediants you always have around!

Quick and easy dinner...even easier when you use the crock pot. I spray the inside of the crock pot with PAM and layer the chicken breasts on the bottom, then layer the cheese on top of chicken, top with milk and soup mixture and then top with dry stuffing and pour melted butter over stuffing, cover and cook 3-4 hours, longer if using frozen chicken breasts. It seems as if the stuffing will be dry, but it is not...I had a friend who did not believe me and topped stuffing with more milk and soup mixture...very soupy...then she made it again without and very surprised...it was perfect.

It's been years since I used this recipe. I always made it exactly as written, but this time, I took some suggestions from the reviews. I used only two skinless, boneless chicken breasts since it's just my husband and me. They were huge so I cut them into strips. I seasoned them on one side with poultry seasoning then covered them with provolone slices (didn't have Swiss cheese). Poured a can of cream of mushroom (we like the flavor) mixed with the milk all over then sprinkled 2 cups of Pepperidge Farm herb stuffing all over to completely cover the soup mixture. Poured the melted half stick of unsalted butter onto the stuffing then using the back of a large spoon, pressed the stuffing down a bit so that most of it was moistened by the soup mixture. Covered and baked it for one hour to ensure the chicken was done. Uncovered it the last 10 minutes so the top of the stuffing could crisp up a little. Served it with buttered egg noodles and a cucumber, tomato, and red onion salad. Absolutely perfect, and there were no leftovers! Will be cooking this more often now with the tweaks I made.

I have been making this for years. It is never dry. I think people are using boxed-type Stove-Top stuffing and that's why their's turn out dry. Or, they are not covering the pan with foil. But, you're supposed to use the bag stuffing like Pepperidge Farm Herb Seasoned Classic Stuffing, then drizzle melted butter on top. It is sooooo good on the 2nd day. Another tip: Use chicken breast that are individually wrapped or pound your chicken to the same thickness. People think you can use big chunks of chicken breast in recipes, and it never cooks evenly. Also, use whole milk. Don't try cooking recipes with 2% milk, it will altar the taste. Try these tips, and I know you'll love it.

I grew up eating a chicken casserole that was very similar to this, and it's always been a favorite comfort dish of mine. This recipe is okay as it's written, but I prefer making some changes to it (hence my four-star rating). I cut the chicken breasts into strips before placing them in a baking dish (I think chicken casserole is better either like this or with shredded chicken, so I always do it one way or the other). I usually omit the cheese completely, but I have occasionally used either Swiss or provolone. I prepare Pepperidge Farm stuffing according to the stove top directions first thing. Once I have the seasoned chicken in a baking dish, I mix two cans of Cream of Celery soup with 3/4 cup of milk and then mix that into the stuffing. I then pour the stuffing mixture over the chicken, cover it with foil, and bake at 350 for 50 minutes. This version gives you plenty of stuffing, which is ideal for anyone who enjoys stuffing (the original recipe just doesn't produce enough stuffing, in my opinion).

I had some pieces left from a pork loin and I lightly sauteed and cut into pieces. I had enough to use in place of the chicken. I put some broccoli on the bottom, the sauteed pork pieces on top of that, the swiss was next then the stuffing on top. I then poured a jar of gravy over the stuffing, covered it with foil and am cooking it for 50 minutes. I did not do a lot of changes to the original recipe as I used to make this recipe. I just used what I had as I really loved this recipe

I've been making this casserole for three years now. It's bland if you stick to the recipe, but I love a "kick" so I did a few things differently. I seasoned the chicken breasts with salt, black pepper, paprika and garlic powder. I added all 9 slices of Sargento's Swiss, added another 1/4 cup of milk to the cream of chicken mixture and added one more cup of bread crumbs. I'm very happy with the results! One more thing, 50 minutes isn't enough and you'll want to to keep it in the oven for an hour and forty five minutes.

I turned it into a sort of philly casserole . After layering the cheese I added green peppers mushrooms and onions. Then I used one can of cream of chicken with herbs and one can of cream of mushroom. mix them together with 3 tablespoons of A1 sauce & a quarter cup of milk. Mix that altogether and spoon it over the chicken cheese and vegetables . Then added the box of stove top savory herb stuffing over the entire top covered and baked

We liked this a lot. I made a few changes because I wanted a one dish meal. I put frozen French style cut green beans on the bottom of the casserole dish. I sautéed some onions, mushrooms and garlic and put that on top of the beans. Used 4 breasts and cut the chicken in bite size pieces and gave a quick sauté, just to brown the chicken and then put in the casserole dish. Layered the cheese then the sauce as directed. Prepared the stuffing as per directions on the box, then topped the casserole. Baked at 350 covered for 40 mins, then uncovered for 10 mins to crisp up the top. Was quick and easy and had great results for what it is. Nothing gourmet, but good comfort food and was satisfying. I will make this again

I fixed this for a late lunch. It is a great starter recipe. Next time I make it I think I will dice the chicken into bite sized pieces and season it with garlic powder, onion powder, and fresh ground pepper before adding it to the greased baking dish. I think I will use the full box of stuffing mix (3 cups) and up the butter to 6 tablespoons. I may even add more Swiss cheese, use cream of chicken and herbs soup instead of the regular cream of chicken soup, and use dry white wine instead of the milk.

I made it healthier and better! I cubed my chicken into 1 inch pieces, added 10-12 finely chopped Cremini (brown) mushrooms, 1/2 finely chopped sweet onion and 2 stalks chopped celery. Browned all the above about 5-7 minutes, then followed the of recipe (also used low fat cream of chicken Soup AND reduced fat Swiss cheese) was AWESOME!!'

I LOVE Stove Top Stuffing, so was looking forward to trying this recipe. After reading reviews about it being dry (I wonder if they didn't bake it covered?), I tossed the stuffing with a 1/2 cup of water before adding the stuffing to the casserole. I used 4 skinless, boneless chicken thighs (which I much prefer to chicken breasts). Also used about 5 tablespoons of butter to drizzle over it before baking. I covered the casserole, as directed by the original recipe, baked at 350 for 50 minutes, and it came out very moist - perfectly tasty!

I made this last night and used havarti cheese like someone else recommended and it was delicious. I also used cooked cubed chicken and layered the bottom of the dish with it- did everything else as directed. (I didn’t cook as long since the chicken was cooked). One thing I will do is use (2) cans of cream of chicken. Will def make this again!

Crockpot. Pour in small amount of dry white wine. Layer of chicken, sprinkled with poultry seasoning, onion powder, salt and pepper. I also add dry white wine to the soup - 1/4 cup. I also add craisins to the stuffing mix.

Effortless and delicious! I did substituted the cream of chicken soup for cream of mushroom soup because that’s what I had in my cupboard. All in all it is a family flavorite! Fantastic!

Totally recommend to anyone — no joke.

Wow, just wow. So delicious.

I’ve been making this recipe for years. It’s a family favorite. I saw someone cut chicken in strips, so I used that suggestion cuz chicken breasts are so thick. Perfect!! This is an easy to make and easy to love recipe!!

I went with jacobsdl tweaks.

My family has been making this recipe for years and it is easy and delicious. I sometimes use the precooked, shrink wrapped chicken from Costco and that makes it even easier. For a party I cut the chicken into bite sized pieces to make it easier to scoop out and eat at a buffet.