Tuesday, April 29, 2014

Swiss Chicken

You know what's delicious? Like really delicious? Stuffing. It's unfortunate that it is usually only associated with holidays when it can be used year round in fabulous recipes like this one. Mix it up with chicken, cheese and creamy goodness, how can you go wrong? 

This recipe brings back happy comforting memories for me as my Grandmother used to make this quite a bit, then my Mom. It takes an hour to bake but only 10 minutes to put together. Most recipes for Swiss Chicken call for milk to mix with the soup, and my family always added it, but I found you don't need it. It's the perfect meal for a crowd or maybe for one if you're feeling particularly adventurous. 

Oh! You can also use leftover chicken or a rotisserie chicken from the grocery store to cut down on the cooking time if you wish. I also like to use the Pepperidge Farm Herb Stuffing, it's what we always use during the holidays and I think it's the best packaged stuffing out there.

  • 6 chicken tenders or 4 chicken breasts 
  • 1 10oz can cream of mushroom soup
  • 1 package or about 6 slices Swiss cheese 
  • 2 cups Pepperidge Farm Herb Stuffing Mix
  • 1/2 cup or 1 stick butter
  • Salt and Pepper


Preheat oven to 350°

Spray a 13x9 inch baking dish with cooking spray, layer chicken on the bottom and sprinkle with salt and pepper. 

Put a little bit of the soup on top of the chicken and spread evenly. Next, layer the Swiss cheese, overlapping the pieces. Scoop the rest of the soup over the cheese and spread evenly. 

Cover the top completely with the stuffing mix then drizzle the butter over top. I like to press it down a little with my hands to ensure the butter is evenly distributed.  

Bake for 50-60 minutes until chicken is cooked but still tender. 

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