Chicken and Swiss Stuffing Bake
Total TimePrep: 20 min. Bake: 25 min.
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup 2% milk
- 1 package (6 ounces) stuffing mix
- 2 cups cubed cooked chicken breast
- 2 cups fresh broccoli florets, cooked
- 2 celery ribs, finely chopped
- 1-1/2 cups shredded Swiss cheese, divided
- In a large bowl, combine soup and milk until blended. Add the stuffing mix with contents of seasoning packet, chicken, broccoli, celery and 1 cup cheese. Transfer to a greased 13x9-in. baking dish.
- Bake, uncovered, at 375° for 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.
Freeze option: Sprinkle remaining cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts1 cup: 247 calories, 7g fat (4g saturated fat), 42mg cholesterol, 658mg sodium, 24g carbohydrate (0 sugars, 3g fiber), 22g protein.
Aug 11, 2020
A quick and easy crowd-pleaser. I didn't have celery, so I substituted onion. Also, after reading the reviews about the recipe being a bit dry, I added a 1/2 cup of sour cream. I live in an arid region and the addition of sour cream gave it the right amount of moisture plust it added a little zing to the taste.
Jul 29, 2020
This was a very good & fast recipe to make. It was very filling as well, which is important. This would also be good with Thanksgiving turkey & stuffing leftovers.
May 7, 2020
Only 2 stars because dressing soaked up milk, so very dry. More milk needed. Broccoli should also be parboiled before adding.
May 2, 2020
This is such a comforting dish, I know I will make it often. It fed us body and soul at a time when we needed it most. I did add a little extra poultry seasoning, but other than that, made it as the recipe is written VFE
Mar 26, 2020
This was a very delicious recipe. I did not have broccoli or celery, so I substituted zucchini and corn. It was easy to make and had a very tasty flavor. I would serve it with chicken gravy.
Nov 16, 2019
Very good. Added extra broccoli, celery and added broth for moisture. It was not ready in 20 minutes, mine took an additional 15 minutes to cook through properly.
Mar 9, 2019
Loved this after adjusting for bland/ dry comments: added diced butternut squash and zucchini, sage, thyme, dijon mustard, lemon pepper, chicken broth. Also added 50% more chicken to boost protein values. Used Pepperidge Farm herb seasoned stuffing mix instead of Stovetop.
Jan 5, 2019
Be sure to saute the celery and onions before adding to recipe. They were too crispy-crunchy as written after 20 minutes. I also added white wine and sour cream and too dry, needed moisture.
Jan 1, 2019
Both hubby and I liked this casserole. Made it just has is.
Jun 13, 2018
This was good, but not mind blowing great. I made the exact recipe as written. Next time I will add white wine and sour cream to the soup mix, add a saute of equal amounts of onion and celery, and some sage to the mix before baking. Don't get me wrong, it was good, but it can be improved. Season as you go and it will be fine.