Chicken & Stuffing Casserole

Chicken & Stuffing Casserole

8 Chicken Breasts
Swiss Cheese
1 14 oz bag of stuffing
2 cans Campbell’s Garlic Cream of Mushroom Soup
1/2 stick melted butter
1 cup milk

In a bowl mix stuffing, 1 1/2 cans of soup, butter and milk.  Mix well (mixture will be wet but stuffing will not be soft).  Spray bottom of 9 x 13 pan with non-stick spray.  Evenly spread chicken breasts on bottom of pan.  Place a dollop of mushroom soup (1/2 of can) on top of each chicken breast and then cover with Swiss cheese.  Spread stuffing mixture on top of chicken.  Bake at 400 for approximately 60 minutes (or until chicken is done). 

Optional:  Add broccoli on top of cheese before adding stuffing.

To keep stuffing from over browning I will usually cover with tin foil for the first half hour. 

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11 thoughts on “Chicken & Stuffing Casserole

  1. This is absolutely Belle’s favorite meal. I think minced garlic would be fine but you could even just use plain cream of mushroom soup. I think that was actually in the original recipe that I had but I’ve modified it over the years to include the Garlic Cream of Mushroom because I think it added a certain something. You’ll have to let me know how you like it.

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