Hearty and flavorful, this Chicken Stuffing Casserole is sure to be a favorite in your house! Heck, I don’t really even like stuffing and I love it!
How was everyone’s weekend? Mine was pretty so-so. Started out good, I was being really productive, crossing things off my list and then took a nose dive Sunday. I was trying out a new recipe for ya’ll and both attempts were complete and utter failures. Completely sapped my motivation for the rest of the day. But no fear, I have a new plan of action for that particular recipe next weekend!
Today I bring you Chicken Stuffing Casserole! I have been eating this for as long as I can remember. My mom would make it all the time and then my sister started making it as we got older. This casserole was probably one of my most requested dishes, next to Grandma Boggart’s fried chicken and steak. I even had my sister cook it for my friends and I before one of my school dances. That’s how good this casserole is!
A couple of years ago I finally asked my sister to write down the recipe so I could make it myself and it has definitely become a regular meal in my house. It’s pretty easy to halve the recipe so I only eat it for two nights instead of four or five. Although it is just as delicious on the fifth day as it is on the first!
Making the Chicken Stuffing Casserole couldn’t be easier! You’ll first place four boneless skinless chicken breasts in a 9” x 13” glass baking dish (I use this one and love that it has a lid, definitely comes in handy!). You can also use 8 boneless skinless chicken thighs if you would prefer. A couple of times my mom would make half breasts and half thighs because I was a dark meat eater. I have since expanded my palate and started eating white meat too, haha.
On top of the chicken layer your swiss cheese slices. I’m always tempted to add more cheese (ya’ know, cause I’m a cheese fiend) but I never have and the casserole is still plenty cheesy.
Mix together the cream of chicken soup and the white wine and pour over the cheese. You can also substitute apple juice or white grape juice for the wine. I think I was 19 the first time I made this so I wasn’t capable of buying the wine. I may legally be able to purchase wine now, but I’m not much of a wine drinker so I still use white grape juice. The Chicken Stuffing Casserole tastes just as great with juice. I’ve honestly never noticed a difference.
Sprinkle the stuffing mix over the soup/wine mix. Since most of the herbs and such tend to fall to the bottom of the bag I go back and forth and back and forth across the dish so the herbs end up all over the chicken instead on just one end. Finally drizzle with your melted butter, cover, and throw it in the oven. Well maybe don’t actually throw it, place it gently. After about 35 minutes remove the covering and cook for another 25 minutes until the breasts are cooked through.
Who’s making a Chicken Stuffing Casserole for dinner tonight?
Chicken Stuffing Casserole
- 4 Boneless Skinless Chicken Breasts
- 8 Slices Swiss Cheese
- 1 Can Cream of Chicken Soup
- 1/2 Cup White Wine
- 1 Box Stouffer's Chicken Stuffing Mix
- 1/4 Cup Butter melted
Preheat the oven to 350°.
Place chicken breasts in a 9" x 13" baking dish. Cover with Swiss cheese slices. Mix together the cream of chicken and wine and pour over the cheese. Sprinkle the stuffing mix evenly over the casserole. Drizzle with the melted butter.
Cover the baking dish with aluminum foil and bake for 35 minutes. Uncover and continue baking for another 20-25 minutes until the chicken breasts are cooked through.
- Boneless skinless Chicken thighs can be used in place of the chicken breasts.
- Apple juice or White Grape juice can be used as a substitution for the white wine.