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Easy Swiss Chicken Casserole Recipe with Creamy Sauce and Stuffing

Easy Swiss Chicken Casserole

Tender chicken breasts bake beneath Swiss cheese, creamy chicken soup, and a buttery herb-seasoned stuffing topping. This comforting casserole serves about six and comes together with minimal preparation.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 breasts Boneless, skinless chicken-breast halves, about 4 ounces each
  • 6 slices Swiss cheese slices
  • 1 can (10.5-10.75 ounces) Condensed cream of chicken soup, undiluted
  • 1/4 cup Milk
Topping
  • 1 package (about 6 ounces) Dry herb-seasoned stuffing mix
  • 1/2 cup Butter, melted
Seasoning
  • As needed lightly Salt and black pepper

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and lightly grease a 9-by-13-inch baking dish.
  2. Arrange the chicken breasts in a single layer in the prepared baking dish. If the breasts are very thick, pound them to an even thickness for more uniform cooking.
  3. Place one slice of Swiss cheese over each chicken breast.
  4. Stir the undiluted condensed cream of chicken soup and milk together, then pour or spread the mixture over the chicken and cheese.
  5. Sprinkle the dry herb-seasoned stuffing mix evenly over the top. Do not prepare the stuffing according to package directions first.
  6. Drizzle the melted butter evenly over the stuffing.
  7. Bake uncovered for 50 to 60 minutes, until the chicken reaches 165°F (74°C) internally and the topping is browned. Let the casserole rest for 5 minutes before serving.

Notes

Use thin or evenly sized chicken breasts when possible. If the stuffing browns too quickly, cover the casserole loosely with foil while the chicken finishes cooking. The dry stuffing mix should be added directly from the package so it can absorb moisture from the soup and chicken.