Chicken Swiss {Herb Seasoned} Stuffing Casserole


A chicken casserole with a creamy coating and topped with a buttery herb seasoned stuffing mix. It is comfort / soul food at it's best!
A chicken casserole with a creamy coating and topped with a buttery herb seasoned stuffing mix. It is comfort / soul food at it’s best!

So, as I was going to post this recipe I was conflicted as to what to actually call it. I used to always just say we were having “The chicken & stuffing casserole” for dinner. Everyone knew what I meant, but to actually post a recipe… it was kind of vague. I asked the guys {family} and this is what they came up with, “Crumbly & Bumbly Chicken Swiss Stuffing Casserole”. I thought it was the perfect description! It has chicken, obviously… a creamy-cheesy middle and a crunchy stuffing topping.

Now, if you have picky eaters that will pick out even the tiniest piece of mushrooms, because they think they don’t like mushrooms, please feel free to use Cream of Chicken Soup instead. Both are equally delicious. So, just use whatever you prefer!

Also, it is very important to use the package of stuffing that I show here:

The only stuffing you are allowed to use in this particular recipe! Trust me!
The only stuffing you are allowed to use in this particular recipe! Trust me!

*Preheat your oven to 375 degrees

What you need & what you need to do with it:

Prep a 9×13 casserole dish: Smear some butter all over that bad boy – it adds flavor! If you’re looking to save some calories then FINE, skip this step BUT this casserole is not for those that are looking to skimp on calorie intake. Just sayin’. And for goodness sake, only use REAL butter!!!

  • 2.5  to 3 pounds of Boneless, Skinless Chicken Tatas, cut into chunks
    (3-4 breasts, aka “Tatas”)
    I usually take a breast, cut it into 5 slices from top to bottom then cut the thicker slices in half again. Try to get them into even sizes so they cook evenly. Lay one breast at a time out into the dish and spread out so there is a little room between each piece.
    chicken breasts
  • 8 ounces of Sliced Swiss Cheese ( Pepper Jack is delish, too – or any cheese to your preference )
    Place slices of cheese evenly over the chicken. I take full slices and lay along the outer portion, then fill in with half slices to ensure that all of the chicken is covered

swiss cheese

  • 2 cans of either Cream of Mushroom or Cream of Chicken Soup
    Spread out evenly over the cheese. (I use one can for each side. Smart like that!)

cream of mushroom soup

  • 5 cups of dry Herb Season Stuffing
    Lay on thick & evenly over the soup mixture, pressing it into the soup.

stuffing top

  • 1.5 cups of milk
    Slooooowly pour evenly over the dry stuffing. It will help to moisten the stuffing.
  • 1/2 cup of butter (1 stick) melted in a pour-able measuring cup
    As the last step, slooooowly pour melted butter evenly over the stuffing mix. This will give the stuffing some crunch and added flavor!
  • Bake for 40-45 minutes, until the top is browned and the sides are all bubbly.

chicken swiss casserole

  • It needs to sit for at least 20 minutes before serving. It will be pretty liquidy, that’s okay. It’s still gonna be delish! It sets up even more when you go to have some the next day for lunch!!!!
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