Creamy Swiss Chicken Casserole
This casserole is every bit as easy and tasty as my classic "Stella's Chicken Casserole" it just has a different flavor profile. This one has a milder gooey Swiss cheese layer, classic seasonings, and topped with a cozy cornbread stuffing. It's perfect for the cooler fall days and it's really just a classic comfort food that pleases everyone.
Ingredients
Instructions
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Step 1
Preheat your oven to 375 degrees and lightly grease a 9x13-inch baking dish.Place the shredded cooked chicken in an even layer in the baking dish (if you use fresh chicken breasts, you need to pound them to the same thickness so they will cook evenly).Cover the chicken with slices of Swiss cheese. -
Step 2
In a medium bowl, whisk together the cream of chicken soup and milk, then spread this mixture over the cheese and chicken. Then sprinkle the cornbread stuffing mix on top of the soup layer and drizzle the melted butter evenly over the stuffing. -
Step 3
Cover with foil and bake for 30 minutes, then remove the foil and bake uncovered an additional 5-10 minutes until the casserole is browned to your liking and bubbly around the edges.If you're using fresh chicken breasts bake uncovered at 350 degrees, for 45-50 minutes, or until the chicken reaches an internal temperature of 165 degrees.Let the casserole stand for a few minutes then enjoy!
Note
I love this casserole served with a fresh green salad on busy weeknights or homestyle with green beans and mashed potatoes. If your family won't pitch a fit you can add some peas, broccoli, mushrooms, or mixed veggies right into the casserole for a complete meal all in one dish. Let me know if you make this and any additions you've made.
