Chicken and Swiss Stuffing Bake

Total Time:Prep: 20 min. Bake: 25 min.

Recipe by Jena Coffey, Sunset Hills, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

I love to cook but just don't have much time. This casserole is both comforting and fast, which makes it my favorite kind of recipe. I serve it with a green salad. —Jena Coffey, Sunset Hills, Missouri

Can you freeze Chicken and Swiss Stuffing Bake?

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°.

TEST KITCHEN APPROVED

Chicken and Swiss Stuffing Bake

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Yield:8 servings
Prep:20 min
Cook:25 min
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Ingredients

  • 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
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Directions

  1. 1
    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.
  2. 2
    Bake, uncovered, at 375° for 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts

1 cup: 247 calories, 7g fat (4g saturated fat), 42mg cholesterol, 658mg sodium, 24g carbohydrate (0 sugars, 3g fiber), 22g protein.
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