Swiss, Chicken, and Stuffing Casserole

This recipe was originally a slow cooker recipe that used canned cream of chicken soup and whole chicken breasts. I thought the soup was a little bland and the chicken overcooked, so I tweaked the recipe to improve those things since the overall flavor was pretty good. Swiss, chicken, and stuffing casserole is both hearty and delicious enough to feed my family of 7 with some leftovers.

The Sauce

If you’ve never made the homemade version of cream of chicken soup, don’t worry. You probably have all the ingredients you need in your kitchen already. For this recipe, taking an extra 5 minutes to make the sauce pays off when it comes to the final flavor. (Note that this sauce has more butter than a typical “cream of chicken” recipe. The original recipe called for additional butter along with the soup, so I added it here for ease.)

Melt in a saucepan:

1/3 c. butter

Whisk till smooth and stir for a few minutes until it smells nutty:

1/4 c. flour

Whisk in gradually to avoid lumps:

3/4 c. chicken broth (The yellow powder + water works fine.)

3/4 c. milk

Whisk until thickened and season, stirring well:

1/4 t. each of garlic powder, onion powder, dried parsley, and salt

1/8 t. pepper

Set the sauce aside for now.

Cooking the Casserole

Preheat the oven to 350 and grease a 9×13 pan.

Layer in the pan:

3-4 chicken breasts, cut up into bite-sized pieces (1 1/2 – 2 lbs.)         

8 oz. sliced or grated Swiss cheese

the sauce   

6 oz. pkg. chicken stuffing mix, sprinkled over the top

Cover the pan with foil and bake for 40-45 minutes. Serve Swiss, chicken, and stuffing casserole over potatoes. I made 10 medium-sized Yukon gold potatoes (about 3 lbs.) in the Instant Pot, and that was perfect. The flavors remind me a lot of Thanksgiving but with far less work.

Swiss chicken and stuffing casserole

Find more delicious main dishes here.

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