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Swiss Chicken Casserole I

"A tasty spin on the usual chicken and stuffing casserole. Great served with rice or egg noodles."
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1 h servings 568 cals
Original recipe yields 6 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 431
  1. 546 Ratings

Most helpful positive review

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....

Most helpful critical review

Swiss didn't go well. I think mozzarella would be better.

Most helpful
Most positive
Least positive

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....

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 ...

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 th...

Mmmmmmm. :) I made this for my husband, hoping that it was similar to one that I'd received from a kitchen business....and he loved it! I changed it a wee little bit. I put the cream of chic...

I've made a few changes. Instead of 1/4 cup milk, I use a full soup can of liquid. I fill the can about 3/4 of the way with milk and then add dry cooking sherry to fill the can the rest of the...

A fairly salty casserole, but this is just my personal preference showing through. I have made it twice, the second time reducing the sodium by using Healthy request soup, plain stuffing, and as...

Great recipe, with a few modifications. I mix a can of cream of mushroom soup with 1/3 c. milk, add 2 1/2 cups stuffing, then spread this on bottom of pan, forming a sort of "crust". Next laye...

COLLECTION OF REVIEWS: So many reviews, who to go with?!? I tried this many of the suggested ways, and this is what tastes best for the company I've served it to many times now... 1) definitely...

Awesome meal! Like others said, it's a great base recipe. I cut the chicken into strips, layered with bacon (pre-cooked in microwave) and baby spinach. Then I added the cheese, soup, and stuffin...