This really is the best Swiss Cheese Chicken dinner! It’s Jamie from Prepared Housewives, stopping by to share my Favorite Freezer Meal with you! I’m a part of a freezer meal group in my area, and they’re probably ready to kick me out because I bring this meal to exchange all the time – but it’s just soooo good I can’t help myself. I feel like I’m cheating a little, because it’s almost too easy to make! For example, this week we held our exchange and I made 8 of these meals in less than 30 minutes (yeah, I’m pretty sure that’s cheating)!
Swiss Cheese Chicken and Stuffing Bake is also one of those meals that’s great to take to new moms or picky eaters, because it doesn’t have any of the common “I HATE THESE” ingredients in it – like mushrooms, onions, sour cream, or anything green (the things my kids complain about most).
All right, let’s get cooking…
The Best Swiss Cheese Chicken Dinner
This meal consists of just layering ingredients. If you have a few kids hanging around, have them join in and form an assembly line! You’ll be done in no time!
Instructions for This Swiss Cheese Chicken Meal:
- Gather ingredients: chicken, cheese, butter, milk, stuffing, and Cream of Chicken soup
- Cover the bottom of pan with Chicken. You can leave the breasts whole, or cut them as small as you like. You can even make this with about 2lbs of canned chicken – it’s not as scary as it seems.
- Layer 6 slices of Swiss Cheese on top of the chicken (I actually tried out Pepper Jack this time, so feel free to mix it up too)! Children will usually prefer swiss, havarti, asiago, or something similar. But, sometimes adults appreciate a little kick, like you can get with pepper jack cheese.
- Mix the Cream of Chicken with 1/4 cup of Milk – You can also add more milk to have more of a sauce, whatever you prefer.
- Pour the Cream of Chicken Mixture over the Cheese.
- Sprinkle Stove Top Stuffing Mix over the top! This is my most favorite part.
- Drizzle 1/4 cup melted Butter over the Stuffing mix!
That’s it! Now you throw it (or place it gently) in the oven and bake it at 350 for 45-60 minutes (or until the meat is cooked through).
Once it’s done cooking, serve over rice and eat until your tummy’s happy. This dish goes well with green beans, broccoli, salad, or cooked zucchini and squash… especially if you’re serving to kids! My kids all seem to love those vegetables.
Make This Swiss Cheese Chicken Bake a Freezer Meal
If you want to turn this into a freezer meal for later or look like a super-mom and give it to someone, make sure to STOP after you put the cream of chicken mixture on top. You don’t want to put the Stove Top Stuffing Mix on or it will get nice and soggy while it sits in the freezer. If you’re an over-achiever make sure to add some rice to the meal with the directions on it 😉 Nothings more annoying then making a meal and realizing you’re missing a key ingredient. You could also substitute the rice for noodles, but this definitely tastes even better when it’s over something.
If you’re interested in starting a freezer group meal too, it’s so simple to do! And, probably what you’ll find is that there are several women in your area that would love to participate. We all seem to have busy lives and a quick and ready dinner is always a welcome thing, right? Here are some great tips on starting your freezer meal exchange.
P.S. Please ignore the fact my freezer needs a major defrosting party! AND, speaking of freezer meals, OSSS is big into emergency preparedness and storing food. Emergency Essentials is the best place to get all sorts of freeze-dried food, water storage supplies, etc. Honeyville is a fantastic place to get grains, rice, seeds, etc.
Also, don’t forget to attach the cooking directions so others can make it, or even better – print off the recipe below and tape it to the pan – otherwise they will be hunting you down for it 😉 – That’s what I had to do to get this recipe in the first place!
Swiss Cheese Chicken
- 4 Chicken Breasts or enough to fill pan
- 6 Slices Swiss Cheese
- 1 can Cream of Chicken Soup
- 1/4 cup milk
- Stove Top Turkey Stuffing about 1/2 box
- ¼ c butter
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).
Enjoy! ~ Jamie
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A few MORE great (and easy!) freezer meals from OSSS:
- This Black Bean Soup takes 10 to 15 minutes to make and is a family favorite. The kids LOVE it! Put any extras in a Ziploc freezer bag and save for another day.
- This post for Making Banana Muffins in Bulk shows you the coolest trick, is one of the most popular posts on the blog, AND you can freeze the muffins! Just put a bunch in a Ziploc freezer bag, squeeze the air out, and freeze. Perfect for a quick breakfast!
- I make a huge batch of this awesome homemade Marinara Sauce about every 6 months, to keep in my freezer. It’s my favorite and a million times better than the sauce in jars at the store. I also love that I can blend up lots of veggies to mix in, and the kids have no idea. 😉 After making the sauce, fill up Ziploc freezer bags, squeeze out the air, and lay flat in the freezer. Perfect to use for Stuffed Shells, Baked Ziti, or as a dipping sauce for Fried Mozzarella Sticks.
Lots of additional ideas can be found here:
25 Delicious Freezer Meal Recipes (perfect to use for an exchange group!)
How about a couple more simple family-friendly chicken dishes!?
- Nacho Chicken Casserole is one of those throw together dishes that the whole family will love. The moment the kids see crumbled tortilla chips on top, they’ll be sold. They may question the tomatoes or chiles underneath, but they’ll love the flavor and if you think that will be an issue, you could always finely chop or blend them so they’re hard to notice! That’s exactly what I do with my marinara sauce and my kids have no idea how many veggies they’re gobbling up.
- This Creamy Coconut Chicken Curry recipe is unbelievably fast to make, especially if you use a rotisserie chicken and instant rice. It’s delicious and one of those dishes you could serve to company and they would think you spent hours putting it together.
I love this idea, perfect for all the pregnant ladies I know to fill the freezers. I may sneak one or two myself. Thanks!
Jamie S. says
Hopefully they will love it! Definitely sneak a few for yourself 😉
Looks delish! I see you have lots of cheese in your freezer… how long can you freeze cheese for? I would love to know so I can stock up when it goes on sale.
Jamie S. says
Yes, I have too much cheese – I think I have over 20lbs right now! We are cheese addicts 😉
Storing cheese in the freezer will change the texture some, but it doesn’t bother me. Whenever I need cheese I let a block of it thaw in the fridge and then I run it through the shredder to make my own shredded cheese.
They say to store cheese about 6 months, but I’m pretty sure I have it in there much longer sometimes.
Shred your cheese, then freeze. It works great and is like fresh.
Judy Antonelli says
I changed the topping. I melted the butter and mixed it with the stovetop. It was too dry the other way.
Jacki S. says
I’m making this as a freezer meal to give a friend who is having surgery next week. I’m using cooked, shredded chicken and was wondering if you had ever used this method and if so, how long should it be baked in the oven since I won’t have to worry about the chicken cooking through and I don’t want to completely dry out the chicken either. If you have any thoughts or ideas to share u would be forever appreciative. Thanks!!
Jamie S. says
I’ve used cooked, shredded chicken too (because I use my canned chicken a lot for this recipe). Anyways, you might want to add a little more milk if it seems too dry, and I cook long enough to melt everything and heat it up. About 30 minutes instead of the normal 45-60. Hope she likes it!
Rachel J says
The cheese looks like pepper jack…
John Roy says
Because it is pepper jack cheese.
I’m making this now and used mozerella cheese bc that’s what I had in my frig. No idea if it will still be good
Ramona George says
I have never actually seen the recipe for Swiss Cheese chicken but my mom taught me to make it YEARS ago. It is our favorite!!! The only thing I do different is that I use white grape juice instead of milk and I use the stuffing that comes in the bag. The StoveTop is just too salty for my liking. Also to make it easy to serve sometimes I cut the chicken in bite sized pieces!! Thanks for posting this recipe!!!
Jamie S. says
Thanks Romana! I’m going to have to try the other stuffing you mentioned! That’s a great idea to cut up the chicken into bite size pieces too!
Do I make the stuffing or just use it dry in this dish?
Jamie S. says
Just use it dry and sprinkle on top. You can mix it with the butter first, or just drizzle the butter over after.
That cheese in the pictures is pepper jack. Which, honestly, sounds much better than Swiss!
You’re right! She mentioned in the post that she switched it out. I think it sounds amazing too. I’m a big pepper jack fan.
Do you cover to bake? Trying for dinner tonight! Thanks
Jamie S. says
I don’t cover it, but you can always cover it if it’s getting to brown. Hope you enjoy it!
Like Ramona, I’ve been making this for years but I’m not sure where i got the recipe from. It it so easy and so delicious. I add some sherry on top of the stuffing along with the butter. I’ve started including broccoli crowns as well so the dish includes my vegetable.
My dear MIL used to make this dish for her Masonic/Eastern Star dinners and everybody loved it. How dan I make this justfor the two of us? Is it a dish that can be prepared, frozen and baked at a later time when there is company?
Sharon Dunyon says
I made this Chicken dish today. I used half Pepper Jack Cheese and half Swiss Cheese to see which we liked best. We all liked the Pepper Jack Cheese. Next time, I think I will cut up the chicken into pieces.
( like the reader before, suggested). Also, mix the butter with the Stove Top Dressing, before spreading it on top. It was quick and a simple dish to make and my family loved it. Thank You! for posting this delicious meal.
Thanks for sharing your tips!
I see it suggested using it over cooked rice. We’re not big rice lovers in this household so I’d make mashed potatoes and serve with it. If I would use rice, I’d make a flavored rice..not plain white rice. Any seasoning on the chicken? Somebody mentioned she uses a bit of sherry..that sounds yummy and would add to the flavor of the entire meal.
I added Tony’s and garlic powder to my chicken first. I always season my chicken in anything first
Betty, You could certainly use the same ingredients and just put it into three pans to have 3meals for two of you, or make one small one for you two and make a medium sized one using 2/3 of the ingredients to have a meal for dinner for 4′ just use an 8×8 inch pan for the middle sized one. The 2-person size you can make in a loaf pan, or maybe a biscuit pan- just see what your store has for foil pans and choose something that will hold 2 chicken breast halves.
Bonnie Warren says
Making this tonight, CAN’T WAIT.
tried this tonight and it was delicious thank you. and easy to make. the family loved it
I loved this recipe! have shared it with your name on my little cooking page Ramolla’s Rasoi
Can i use chicken thighs instead of breast?
I was just wondering this too. My hubby likes dark meat…
Can you use something other than stuffing?
I make sqomething similar and use crushed Ritz crackers with drizzled butter
I plan on making this tonight! Suggestions for a veggie side dish to go with this??
Okay, curious, why rice? Isn’t the stuffing the carb/side? If adding broccoli should it be thawed, frozen, cooked? Other side suggestions? Thinking of using this for Christmas dinner but need the “whole effect”. Any suggestions? Thanks.
I tried this recipe tonight with pepper jack cheese, and it’s delicious! My whole family loved it … even the four year who never LOVES anything but dessert! Great job!
I need to try it! Jamie always has great ideas!
I am always looking for things like this. My husband will love it! Thanks for my dinner plan tomorrow night!… one question. I also cook for my grandfather who does NOT eat chicken or anything even remotely spicy…. have you ever made this with a different protein? (Ex:ham, duck, sausage, ground beef, turkey) if so how was it? or do you have a recipe for something similar that does not contain chicken?
Diane Leitch says
The chicken cheese casserole is AMAZING!!!!! I did tweak it a bit. I took the suggestion of cutting the chicken into small bite size pieces. This made it very nice when serving. I salt and peppered the chicken. I also took the suggestion of using broccoli in this dish. I thawed a bag of frozen broccoli and cut it into smaller pieces and covered the chicken with it. I sautéed two cloves of crushed garlic in a tablespoon of olive oil and added it to the cream of chicken and milk mixture. It really added to the flavor! I used the pepper jack cheese as shown. Thought it would be spicy but it was perfect. Finally, I used a whole bag of Stove Top Stuffing for the top and drizzled with the 1/4 cup of margarine. My picky eaters loved this dish and have requested that I make this again. Thanks for sharing the recipe and thanks for all the suggests an feed backs.
This sounds delicious! I’m going to try it tonight and add some broccoli as previously suggested and also some onions and bell peppers! I’ll let you know how it turns out
How did it turn out w onions and bell peppers? Is it better with or without in your opinion?
Hello I have a question do I have to prepare the stove top chicken first.? Before putting of top the cream of chicken? ??? It looks good I hope you have an answer soon so I’ll make it for dinner thank you:)
Just wondering if anyone has tried this in the crockpot before and how that went?
Amy L says
I was wondering about pork tenderloin sliced, I make a a lot of chicken and sometimes my hubby gets tired of it. Me too to be honest. Have you tried pork before like this?
Looks delicious but in Belgium we have no stove top… Can you explain me what tu is, so I Can switch it… Tx
Stove top is a brand of instant Stuffing. In the box there is dried bread pieces (almost like croutons) and a seasoning packet. They make a variety of different flavors. Basically this recipe calls for the dried crouton bits mixed with butter to make a nice crust on top. Hope that helps!
This recipe is great, but the stove top started burning within the first 10 mins of baking. Next time I’d cover it from the start.
This looks delicious. Do you have any suggestions for those of us who absolutely can not eat canned soup? My Doctor has forbidden it under any circumstances due to the sodium. I used to love cooking with it.
Mel, I believe you could use low-sodium chicken broth instead of the canned soup. Personally, I don’t care for canned cream-of-anything soup.
mary lou says
I’m wanting to try this with the broth to lighten it up. I hope it turns out.
Do you making the dressing first before you put it on
I just popped this in the oven. I added chopped ham and a few TB of dijon mustard to the cream of chicken soup layer. I know this is going to be yummy! I also used up some Muenster cheese and some mozz! I made sure to season my chicken chunks with garlic powder, salt n pepper. Thanks for the inspiration!
Famous Ashley Grant says
My husband and I just had this for dinner tonight after seeing this on pinterest. He and I both loved it soooo much. We did it with the pepper jack cheese and it was wonderful. Definitely adding this to our meal options book! So easy to make. Our side dish was loaded mashed potatoes instead of rice and it was great. Highly recommend!
So glad you liked it!!
Kassi @ Truly Lovely says
Thanks for sharing this!!! I am using it for my first freezer meal exchange this week! Can’t wait!
Thanks for this! It was great. My husband and two boys loved it! It’s not very often that they agree on a meal they like. 🙂
Has anyone tried to make this in a crock pot?
Looks delicious, but is the stuffing dry and crunchy? Wld it work if I made the stuffing as directed on box?
Adrian W says
So last night I needed to find a quick and easy recipe to whip up because my parents were coming to visit my family. This recipe had been sitting in my Pintrest folder entitled The Eatery for quite some time and I had yet to make it. Given the amount of time I had to prep and get it in the oven, I knew this was a winner. All the ingredients it calls for are staples in the house, so no last minute dash to the store either! YAY! I used Pepper jack cheese as you suggested and honestly don’t think I’d even want to try it with Swiss haha Okay I probably will, but still 🙂 This recipe gets 5 stars from me! Thanks for bloggin’ about it 🙂 Happy New Year!
That’s awesome. I’m so glad you liked it!!! Thanks for coming back to leave a compliment!
Hey Jamie! I know this is an old post… I had it saved specifically for the link to the pans on Amazon! (I printed the recipe out a long time ago!) but now the link is taking me to a different pan without a lid?!? Maybe they don’t have it anymore?!? Do younique a different one instead?!? Of course I waited too long to order them!!!
This dish was so quick to prep. I love recipes with only a few ingredients like this. I chose to use sharp white cheddar cheese slices and it was delicious! I used the entire box of stuffing and therefore doubled the butter. I was worried about the stuffing drying out so I mixed the stuffing with the melted butter as well as about 1/4 cup of the cream of chicken before adding it to the pan. I will definitely be making this again! So yummy!
So bummed. Just made this and the stuffing dried so much u can’t eat it. I followed directions. Not sure what happened. Any one else have this problem?
Patricia June says
I make this using mrs. Cubbinsons herb or cornbread dressing dry,also double the sauce & use it as gravy, but i do pepper & garlic powder the chicken before adding the cheese. I’m going to shed some pepper jack & sprink,e over swiss next time, everyone loves this recipe . I serve it with mash potatoes & green veg
Patricia June says
If you freeze it do put in oven frozen or thaw in fridge overnight
This is delicious! I make it at least once a month. I made it with butter on top the first time (still very good), but every other time, I’ve used chicken broth on top, and that works very well too.
Is there any Nutritional Facts on this meal anywhere?
Not here, but you could program the recipe into a nutritional calculator online, and it will give them to you.
I make this frequently!! I always make mac & cheese as a side… especially if I do pepper jack cheese.
I’ve only ever made it in the crockpot… and it’s always perfect. Layer as shown, on high for 4-6 hrs depending on your crockpot.
I sometimes use pork loin, slicing it, and 3/4 of the way, in one inch wide sections and stick chunks of cheese in between the slices… but the rest is done the same.
This is a huge hit at our house.
Could you use chicken thighs instead?
I tried making with chicken thighs, simply because me and my wife like them better, turned out pretty delicious!
Delicious – a family favorite – I replaced swiss cheese with pepper jack cheese –