New this month
Get the Allrecipes magazine just $7.99

Cathy's Creamy Chicken Bake

"Creamy baked chicken breasts. This dish can be made early and refrigerated until ready to bake."
Added to shopping list. Go to shopping list.


servings 357 cals
Original recipe yields 8 servings


  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 36.6 g
  • 73%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 537 mg
  • 21%

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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange the chicken in a lightly greased 9x13 inch baking dish. Top with Swiss cheese slices. Combine the soup and wine and stir well. Pour over the chicken. Drizzle butter or margarine over all and top with stuffing mix crumbs. Bake in the preheated oven for 45 to 50 minutes.


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

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 125
  1. 156 Ratings

Most helpful positive review

LOVED the quick prep of this recipe. I halved the meat(only) and put whole fresh green beans where the other four breasts would have been. Doubled the stuffing (on top) and added some basil (m...

Most helpful critical review

I would definitely recommend softening the croutons/stuffing cubes in milk or water beforehand. I lined the bottom of the pan with the dry stuffing (plus sauteed celery and onions for flavor), p...

Most helpful
Most positive
Least positive

LOVED the quick prep of this recipe. I halved the meat(only) and put whole fresh green beans where the other four breasts would have been. Doubled the stuffing (on top) and added some basil (m...

I've been making this dish for years, and making it exactly as written. I made it last night for the first time in a while, and I'd forgotten how good it is. The stuffing mix on top is simply ...

This was actually very good for such a quick meal!! Seasoned the meat before doing anything. I used four cans of cream of chicken for more sauce but used 3/4 cups of white wine. Also used 3 b...

This is sooooo delicious! I have made it twice now. The second time I did not have all the right ingredients so I substituted the white wine with chicken broth and I used mozzarella and cut up...

This is one of my go to quick fall comfort meals. This can be adapted to the crockpot. I layer sliced onions in the bottom of the crockpot and lay the chicken over the top. I wait to sprinkle th...

I'm cooking this as I type and it smells great. I just wanted to say that I wish people wouldn't knock down the stars on a recipe (for instance, see review on July 1 by bpmj) when they didn't m...

I use 1/2 cup milk instead of wine in this recipe because I don't like the flavor of white wine. I also use a whole box of cornbread stuffing instead of just one cup. It's definitely easy, great...

This was very good. I would line the pan with stuffing, though, as the sauce was really soupy and didn't thicken up much. The stuffing would really soak that up and it would be delicious!

Yummy recipe and goes very fast. Cooked chicken a little bit beforehand and cut baking time in half. Will try it with some bacon bits next time. Everyone loved it. Thanks!