There's nothing like the comfort of a creamy casserole after a long day. Chicken, Stuffing, and Swiss Cheese Casserole is quick to prep and feels like a warm hug with every flavorful bite. Plus, it's hearty enough to feed the whole family—even picky eaters will beg for second helpings.
Table of Contents
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🔪 Step-by-step guide: instructions for success
- 🍴Must have tools: essential equipment
- 🥫 Leftover love: how to store and reheat
- Marye's Tip o' the day
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ Perfect pairings: what to serve with
- 🍽️ No waste: creative ways to repurpose
- 📞 Wrapping it up: the last word
- 📖 Recipe
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- The stuffing is golden brown and buttery, while the chicken is juicy and moist—and it all cooks in the same casserole dish!
- With just ten minutes of prep, this easy casserole recipe is great for busy weeknights, especially in colder seasons.
- Use thin chicken and pound it to an even thickness to ensure it cooks evenly and stays moist.
This chicken, stuffing, and Swiss cheese casserole goes great with any side dish you can dream of and will soon become a new family favorite.
The homestyle flavors and gooey, cheesy texture will have you falling in love from the very first bite!
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Make it your own: yummy variations
- Prefer chicken thighs? Use 'em instead. However, depending on the size, they may take a bit longer to bake because thighs are more dense. Always check to make sure it's done to 160F with an instant read thermometer.
- Experiment with different types of cheese if you'd like. Try swapping the Swiss with smoked provolone, cheddar, or Mozzarella.
- Bulk it up by adding a bag of frozen mixed veggies over the cream of chicken soup before the stuffing mix goes on.
- Try cream of mushroom soup instead of cream of chicken for a different flavor. (And, if you like mushrooms, toss in some sliced ones, too!)
- Crispy bacon would taste amazing crumbled on top of this casserole after baking.
🔪 Step-by-step guide: instructions for success
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Butterfly the chicken and pound it until thin and even.
Lay the chicken in the baking dish and top with Swiss cheese.
Whisk the soup and stock together. Pour it over the chicken.
Top with the prepared stuffing mix, cover, and bake.
🤫 Marye's secret for zhuzhing it up -
Remove the foil covering from the pan during the last few minutes of baking if the edges of the stuffing haven't quite crisped up yet.
zhuzh: verb. To make something more interesting or attractive
🍴Must have tools: essential equipment
As an Amazon Associate, I earn commission from qualifying purchases.
- Cutting board
- Heavy knife
- Meat mallet
- Saucepan (for the Stovetop stuffing)
- Casserole dish
- Aluminum foil
🥫 Leftover love: how to store and reheat
Chicken, stuffing, and Swiss cheese casserole is hearty enough to keep the family fed for days.
Let the casserole cool to room temperature, then cover it tightly or spoon extras into another airtight container. Keep it in the refrigerator and enjoy within 3 or 4 days.
You can extend the storage of leftovers by sealing them tightly and freezing for up to 3 months. For best results, thaw gently overnight in the refrigerator.
Reheat in the microwave in minute-long increments until hot. If you have a larger portion to reheat, you can use the oven. Keep the dish tightly covered and bake until it's hot throughout.
Marye's Tip o' the day
The stuffing will soak up some of the flavorful stock and soup as the casserole bakes. So, when preparing it, only use 1 cup of water and 2 tablespoons of butter, despite what the package directions say.
💭 Insider tips: things to know
- If you don't like to butterfly and flatten the chicken yourself, many grocery stores sell packages of thin-sliced chicken breasts. If not, you can usually ask the butcher in the meat department to do this for you.
- Avoid overlapping the chicken pieces too much. Try to arrange them so that each piece lays as evenly as possible.
- Cream soups already have salt, so don't season the chicken. However, you could add some freshly cracked pepper if you like.
- Cover the baking dish tightly with foil, and don't peek into the chicken more than necessary. Trapping the steam and heat inside helps everything cook through in the right amount of time.
- Glass is sensitive to temperature changes, so avoid putting a piping hot dish directly onto a cool countertop—always use a trivet or pot holder.
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
You can use chicken that was frozen, but it should be thawed before you assemble the casserole. Otherwise, it'll throw off the cooking time of this recipe.
Place your hand flat on top of the chicken with your fingers arched upward so you don't cut them on accident. Angle your knife so the blade runs parallel to the cutting board. Start cutting at the thickest spot and try to move evenly through to the other side.
Sure thing! I like the distinctive flavor of Swiss, but feel free to experiment with whatever you like or have on hand.
While there is a long list of foods that are great reheated in the air fryer, casseroles are not one of them. I recommend using the microwave for smaller portions and the oven for larger.
⏲️ Marye's time saving hacks -
Assemble this casserole ahead, but leave the prepared stuffing in a separate dish until just before baking. Refrigerate overnight or for up to a day. Then, just toss the stuffing on top and bake as directed when ready.
📚 More Southern comfort: related recipes you'll love
- Buttery and cheesy, Broccoli Cheddar Chicken is a super easy casserole that takes just five minutes of prep and is done in under an hour!
- Made completely in the
slow cooker , Crock Pot Chicken and Stuffing with Green Beans is hearty, creamy, and so comforting. - Done from start to finish in just about a half hour, Angel Chicken and Rice Casserole has old-fashioned flavor and zingy Italian seasoning.
🍽️ Perfect pairings: what to serve with
The perfect pairing for a hearty chicken dinner, Southern Green Beans are flavored with bacon and onion. You can even add potatoes for an extra filling side dish!
Cloverleaf Rolls are buttery, sweet, and light. They're the kind of dinner roll that you'll want with every creamy meal—nothing better to sop up every last drop with.
Bourbon Chocolate Chip Pecan Pie—this recipe title speaks for itself. With a gooey texture, melty chocolate, nutty flavor, and a flaky butter crust, you'll be surprised that prep is actually quite simple.
🍽️ No waste: creative ways to repurpose
Transform Swiss chicken casserole into a creamy soup on day 2—no one will know! Well, maybe they will... but they'll love it anyway.
Scoop the stuffing off and mix it with melted butter. Spread it on a baking sheet and bake at 350 F for 15-20 minutes, stirring a few times, until very golden brown and crisp. Set aside.
Carefully dice up the cheesy chicken and simmer it in a pot with:
- Chicken stock
- Another can of cream of chicken soup
- A bag of frozen veggies or spinach
- A few dashes of Italian seasoning, pepper, and garlic powder
Once hot and the veggies are thawed, stir in a package of microwaved rice or potatoes and spoon the creamy soup into bowls. Top with the stuffing "croutons." Enjoy!
📞 Wrapping it up: the last word
I love a family dinner that makes everything seem warm and cozy and safe. Maybe things are chaotic, maybe the world is losing its mind, but I know I'm just 1 comforting casserole away from pretending all of that doesn't exist for a few hours.
This is one of those kinds of casseroles. Easy, delicious, comforting - it's the real deal. I hope you love it as much as I do.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Chicken, Stuffing, and Swiss Cheese Casserole
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 2 pounds boneless skinless chicken breasts, butterflied and pounded thin
- 6 slices Swiss cheese
- 10.5 ounces cream of chicken soup
- ½ cup chicken stock
- 6 ounces Stove Top stuffing mix, (prepared according to directions, except decrease water to 1 cup and butter to 1 tablespoon)
- 2 tablespoons butter
- 1 cup water
Instructions
- Prepare the stuffing mix according to package instructions but use only 1 cup of water and 2 tablespoons of butter.
- Set aside.
- Spray a 13x9-inch pan with non-stick cooking spray.
- Place chicken in prepared pan.
- Top each piece of chicken with a slice of Swiss cheese.
- Whisk the soup and the chicken stock together.
- Pour over the chicken and Swiss cheese.
- Top with the prepared stuffing mixture.
- Cover with foil and bake at 325 for 1 hour to 1 hour and 15 minutes, until chicken is tender and cooked through. It should read 160℉ on an instant-read thermometer.
- Let stand for 5-10 minutes before serving.
Notes
- Avoid overlapping the chicken pieces too much. Try to arrange them so that each piece lays as evenly as possible.
- Cream soups already have salt, so don't season the chicken. However, you could add some freshly cracked pepper if you like.
- Cover the baking dish tightly with foil, and don't peek into the chicken more than necessary. Trapping the steam and heat inside helps everything cook through in the right amount of time.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Comments
No Comments