Seasoned, white meat chicken is baked in a creamy and cheese sauce, and topped with stuffing. This savory, comforting casserole is perfect for a chilly fall or winter night.
If you’re looking for an easy and delicious way to make stuffing, this Swiss Chicken Stuffing Casserole is just what you need! Made with simple ingredients, this casserole is perfect for a busy weeknight meal. Plus, it’s sure to please the whole family!
Why We Love this Chicken Casserole
What is not to love about tender, creamy chicken, melty Swiss cheese, and baked stuffing? This casserole checks all the boxes of comfort on a dish! Plus, it is still relatively affordable and can even used leftover turkey or rotisserie chicken.
You can also cut your chicken into smaller pieces and skip the skillet step. Just be sure to season your chicken and cook this casserole for 50-55 minutes to ensure the chicken is cooked throughout.
How to Make Swiss Cheese Chicken Casserole
Cube, and season chicken with spices.
In a large skillet, add olive oil and cubed chicken. Cook until golden brown and juices are clear (about 6-8 minutes). Chicken should be white throughout and have an internal temp. of 165° F.
Prepare stuffing according to package instructions.
Add cooked chicken to greased casserole dish followed by the cream of chicken soup.
Layer with shredded or sliced cheese.
Add stuffing evenly over the top of the casserole.
Cover dish and bake at 350° F. for 25-30 minutes or until golden brown and bubbly.
Cheese – We used Swiss cheese because it melts nicely, and has a delicious flavor. You could use the type that you may prefer. We hand shredded our own block which produced creamier results.
Chicken – We used white meat chicken that was cubed and browned it in the skillet for a better flavor. You can cook this from raw but add extra time (55 minutes at 350 degrees F.) for cooking. Additionally, you can use leftover chicken or rotisserie chicken.
Soup – This recipe is best with Cream of Chicken, but if you can find a lower sodium version please use that.
Stuffing – You can use any flavor of instant stuffing you prefer.
Smaller Portions – You can easily half this recipe to feed 4 people or 2 people with leftovers.
Since this chicken and stuffing casserole is really filling, we suggest pairing it with something lighter.
How to Store
When the casserole is done, allow it to cool completely before storing it in the fridge.
To keep your casserole fresh, make sure to store it in an airtight container. It will last in the fridge for up to four days. When you’re ready to eat it, simply reheat and enjoy. You can also freeze this by storing it in a freezer-safe container that is airtight. This will last for up to 3 months. Thaw in the fridge before baking until warmed throughout.
More Casseroles to Try Today
Love the ease and comfort of casseroles? We do too! Check out these tasty options!
- Chicken Parmesan Casserole
- French Onion Ground Beef
- Cheeseburger Casserole
- Tater To Breakfast Casserole
- Tuna Noodle Casserole
Swiss Chicken Stuffing Casserole
- large skillet
- wooden spoon
- 1 11 x 13 casserole dish
- food processor
- 2 pounds white meat chicken
- 1 tablespoon Extra Virgin Olive Oil
- ½ teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 boxes stuffing Prepare according to the box. Ours needed water and butter.
- 8 ounces swiss cheese shredded or sliced
- 2 10.75 oz condensed cream of chicken soup cans
- Cube, and season chicken with spices.
- In a large skillet, add olive oil and cubed chicken. Cook until golden brown and juices are clear (about 6-8 minutes). Chicken should be white throughout and have an internal temp. of 165° F.
- Prepare stuffing according to package instructions.
- Add cooked chicken to greased casserole dish followed by the cream of chicken soup. Layer with shredded or sliced cheese. Add stuffing evenly over the top of the casserole.
- Cover dish and bake at 350° F. for 25-30 minutes or until golden brown and bubbly.