Chicken Swiss Cheese And Stuffing Bake Food

SWISS CHICKEN CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.
• Bake 50 minutes, or until chicken is no longer pink and juices run clear.

CHICKEN STUFFING BAKE

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish; top with cheese. In a small bowl, combine soup and wine; spoon over cheese. , In a small bowl, combine stuffing cubes and butter; sprinkle over soup. Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 170°.

CHICKEN AND SWISS STUFFING BAKE

Steps:

• In a large bowl, combine soup and milk until blended. Add the stuffing mix with contents of seasoning packet, chicken, broccoli, celery and 1 cup cheese. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, at 375° for 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. Freeze option: Sprinkle remaining cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CHEESY CHICKEN & STUFFING BAKE

Steps:

• Preheat oven to 350 degrees. Lightly mist a 9x13 baking dish with cooking spray and set aside.
• Place the chicken breasts in a single layer across the bottom of the baking dish. Tear the cheese slices into pieces and use them to cover the breasts.
• In a mixing bowl, mix together the milk and cream of chicken soup until combined. Pour over the top of the chicken.
• In another mixing bowl, stir together the stuffing mix and melted butter until the stuffing is coated. Sprinkle the stuffing mix over the tops of the chicken.
• Place in the oven and bake uncovered for 35-40 minutes.

SWISS CHEESE CHICKEN & STUFFING RECIPE - (4.1/5)

Steps:

• Heat oven to 350°F. Spray 9 x 9-inch baking dish with cooking spray. Arrange chicken in pan and season to taste with seasoned salt and black pepper. Top each breast with a slice of cheese. Combine soup and milk in a small bowl and whisk until smooth. Pour soup over chicken to cover breasts entirely. Combine melted butter and Stovetop in a small bowl (moisten a little more with some warm water if it seems too dry) and scoop over top of chicken. Cover tightly with foil and bake 30 to 35 minutes.

SLOW COOKER SWISS CHICKEN RECIPE

Steps:

• Spray slow cooker with nonstick cooking spray.
• Place chicken breasts on the bottom of the slow cooker.
• Cover chicken with slices of Swiss cheese.
• In a small bowl, combine cream of chicken soup and milk and pour over chicken and cheese.
• Sprinkle stuffing mix on top and drizzle butter over the top.
• Cover and cook on low for 4-6 hours or high for 2-3 hours.

CREAMY SWISS CHICKEN CASSEROLE

Steps:

• Mix the stuffing mix and butter together until evenly coated. Set aside.
• Combine the shredded chicken, cream of chicken soup. sour cream, milk, and bullion together until evenly combined.
• Spread in a casserole dish and then place the slices of swiss cheese over the top to cover.
• Sprinkle the stuffing mix over the cheese to cover the top of the casserole.
• Bake at 350˚F for 30-40 minutes or until the edges are bubbling.

BAKED SWISS CHICKEN AND STUFFING

Steps:

• Heat oven to 400°F Prepare stuffing mix as directed on package; set aside.
• Place chicken in 13x9 inch baking dish; top with cheese, soup and stuffing.
• Bake 30 minutes or until chicken is done (internal temperature of 170F).

SWISS CHICKEN CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
• Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
• Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!

SWISS CHEESE CHICKEN STUFFING CASSEROLE

Steps:

• Prepare stuffing mix according to package directions for two boxes (1/2 cup butter and 3 cups water).
• Preheat oven to 350 degrees F. Spray a 13x9x2 inch casserole dish with cooking spray and set aside.
• Cut chicken pieces into bite size pieces (about 1 inch). Spread chicken out in bottom of casserole dish.
• Spread cream of chicken soup over raw chicken and evenly spread the Swiss cheese over chicken and soup mixture.
• Spoon stuffing over mixture and spread over the top. Cover with foil.
• Bake for 45 minutes. Remove foil and bake an additional 15 minutes or until casserole is bubbly and chicken is cooked through.

BAKED SWISS CHICKEN

Steps:

• Heat oven to 400°F.
• Prepare stuffing as directed on package.
• Place chicken in 13x9-inch baking dish sprayed with cooking spray; top with cheese, soup and stuffing.
• Bake 30 min. or until chicken is done (165°F).

SWISS CHEESE CHICKEN

Steps:

• Cover bottom of pan with chicken.
• Lay Swiss Cheese over chicken.
• Mix 1 can cream of chicken soup and 1/4 cup milk.
• Pour mixture over chicken.
• Top with 1/2 bag (or more) of Stove Top Turkey Stuffing.
• Drizzle 1/4 cup butter on top.
• Bake at 350 for 45-60 minutes.
• Serve over rice.
• FREEZER INSTRUCTIONS - After pouring cream of chicken mixture over chicken go ahead and freeze. When you are ready to cook it, pull it out of the freezer and let it thaw in fridge (preferable overnight). Then complete the rest of the instructions (top with stuffing/butter & bake).

SANDY'S CHICKEN

Steps:

• Preheat oven to 350 degrees and lightly grease a baking dish.
• Cut each chicken breast in half horizontally so that you have 6 thin chicken breasts.
• Place chicken in baking dish. The pieces can be touching, but try not to overlap too much.
• Spread soup evenly over chicken.
• Lay cheese slices on top, overlapping so that each piece of chicken is covered with both types of cheese.
• In a bowl, combine stuffing mix and butter. Spread on top of cheese.
• Bake uncovered 40 to 45 minutes. Serve with noodles.

CHICKEN, SWISS CHEESE AND STUFFING BAKE

Steps:

• 1. Preheat your oven to 350 F (175 C). Grease a casserole dish and season your chicken breasts.
• 2. In a mixing bowl, mix the white wine (or the milk) with the can of cream of onion soup. Add a couple of spoonfuls of the soup and wine mixture to the casserole and spread it. Arrange your chicken breasts and cover each one of them with a slice of the cheese.
• 3. Pour the rest of the soup and wine mixture over the chicken and the cheese.
• 4. Pour the stuffing mix over the casserole and sprinkle it with the butter.
• 5. Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for 10-15 more minutes or until golden brown.
• Pro tip: If you're going to freeze this casserole, it's better not to add the stuffing and add it whenever you're going to eat it. That way the bread won't get soggy while it thaws. In any case, serve over rice or with a side of steamed green beans.

PAULA DEEN CHICKEN CASSEROLE WITH STUFFING

Steps:

• Start by preheating your oven to 375 degrees F.
• Next, you want to mix together the chicken soup, sour cream, and 1/2 cup chicken broth. Then add the shredded chicken and vegetables. Spread the mixture in the bottom of a 2.5-quart casserole dish.
• Combine the melted butter and 1/4 cup broth with the stuffing and then spread it over the top of the casserole.
• Bake your Paula Deen Chicken Casserole With Stuffing for about 30 to 40 minutes until the edges are bubbly and the casserole is hot throughout.
• Optional: Turn the oven to broil for the last 3-5 minutes of baking to get a crispy stuffing topping. Keep an eye on it so that it doesn't burn.

CREAMY CROCKPOT CHICKEN AND HERB STUFFING

Steps:

• Gather the ingredients.
• Season chicken breasts with salt and pepper and place in slow cooker .
• Pour chicken broth over chicken breasts.
• Put one slice of Swiss cheese on each breast.
• In a large bowl, combine both cans of soup and milk. Cover chicken breasts with soup mixture.
• Sprinkle stuffing mix over all. Drizzle melted butter on top.
• Cook on low for 6 to 8 hours.

BAKED SWISS CHICKEN

Steps:

• Pound chicken breast to even out the thickness of the chicken. I place the chicken in between two pieces of plastic wrap and pound with a rolling pin or the flat side of a kitchen mallet. Cut each breast in half.
• Place chicken breasts in a sprayed 9 x 13 inch baking dish.
• Top chicken with slices of Swiss cheese.
• In a bowl, mix soup and milk until well blended.
• Pour soup mixture over chicken.
• Then top the chicken with the dry stuffing mix. Drizzle melted butter on the stuffing.
• Baked, covered with foil, at 350 degrees for 45 minutes. Remove foil and bake 5-10 minutes longer until the internal temperature of the chicken reaches 165 degrees. Serves 6-8.