Swiss Chicken Casserole I

Swiss Chicken Casserole I

Melanie Burton 0

"A tasty spin on the usual chicken and stuffing casserole. Great served with rice or egg noodles."

Ingredients 1 h {{adjustedServings}} servings 568 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 568 kcal
  • 28%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 40.7 g
  • 81%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 1171 mg
  • 47%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 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 stuffing mix. Pour melted butter over top, and cover with foil.
  3. Bake 50 minutes, or until chicken is no longer pink and juices run clear.
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Reviews 410

  1. 517 Ratings

Chef Mickey (aka Mickey)

No doubt, this is a 5 star recipe! I absolutely LOVED this dish. Here's what I did to make it extra special... and tasty. I spread a bit of the soup mixture on the bottom of my casserole dish. So I wouldn't waste unused stuffing, I combined what was left with a little chicken broth (just enough to moisten the stuffing) and added it to the dish (after the soup layer). I then mixed the herb packet and stuffing called for in the recipe in a large zip-lock bag (I don't think the recipe directs to use the herb packet...). I think this really helps distribute the flavors. I topped with chicken breasts, Swiss cheese (I used Alpine Swiss) and more sauce. I melted the butter as directed and poured over the chicken, and also added a few extra pats (you can't have too much butter!) just to be sure that the casserole kept moist in the oven. This dish goes well with green beans, cold applesauce and milk. Thanks for sharing. This one's a definite keeper!

Shelly McVay

I make this recipe all the time... but one change makes a HUGE difference... my family has always used the "Traditional Sage" or "Savory Herb" variety of dry stuffing mix (Stouffers). Melt the butter, mix in the stuffing THEN sprinkle over top before baking. I guarantee this will take this recipe over the top.

Jason "the cook" Stevens

I think the concept for this dish was really good. However for those of you who decide to use a ready made stuffing mix like "Stove Top" (which I did)I would HIGHLY recommend that you prepare the stuffing first, then added it to the top of the dish. I didn't do this as I followed the directions and it came out WAY TOO SALTY. I actually like salty food but the combination of the full strength stuffing and the cream of chicken was a SALTY combo. I also removed the tin foil half way through the cooking process to crisp up the the stuffing. One other note. If you chicken breast are really large and think I would recommend pounding them down a bit befor preparing. Mine were really think and took an additional 25 minutes in the oven.