This is a great and easy dish to make for a nice Sunday dinner (or any time). It's a family favorite! Serve with a tossed green salad.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Cut chicken fillets into bite size pieces (or leave whole, if desired). Place chicken in a 9 x 13 inch pan, and put cheese slices on top. Spread mushroom soup over all.

  • Mix stuffing according to package directions, and place on top of chicken dish.

  • Bake uncovered for 1 hour at 350 degrees F (175 degrees C).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

858 calories; 26 g total fat; 185 mg cholesterol; 2101 mg sodium. 73 g carbohydrates; 78.3 g protein; Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/10/2004
I've made this dish for years -- a favorite with family and guests. But I use a good flavored Jarlsburg cheese a pinch of tarragon and 1/2 c. or more of white wine. I also keep it covered with foil for the first 30 mins. so the bread doesn't dry out. Read More
(23)

Most helpful critical review

Rating: 3 stars
07/01/2010
This was good and simple to make. I addded about a tablespoon of sour cream to the soup and used a box of Stove Top stuffing (savory herb flavor.) I recommend covering it for the first 20-30 minutes of baking and it did not take an entire hour to bake more like 40 minutes. Read More
(3)
46 Ratings
  • 5 star values: 22
  • 4 star values: 14
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/10/2004
I've made this dish for years -- a favorite with family and guests. But I use a good flavored Jarlsburg cheese a pinch of tarragon and 1/2 c. or more of white wine. I also keep it covered with foil for the first 30 mins. so the bread doesn't dry out. Read More
(23)
Rating: 5 stars
09/10/2004
I've made this dish for years -- a favorite with family and guests. But I use a good flavored Jarlsburg cheese a pinch of tarragon and 1/2 c. or more of white wine. I also keep it covered with foil for the first 30 mins. so the bread doesn't dry out. Read More
(23)
Rating: 5 stars
02/21/2008
I forgot to rate this and have made it 3 -4 times now. I added an additional can of cream of chicken soup 1/2 cup sour cream in the soup mixture 1/2 tsp of mild curry 4 green onions 1 tsp of garlic. I used cheddar cheese instead of swiss...and steamed broccoli slightly cooked before adding the soup mixture. This is a great casserole even though I changed some things. I covered for the 1st 30 mins...then took the foil off for the last 30mins. Thanks for posting such a great recipe!! Read More
(7)
Advertisement
Rating: 4 stars
03/16/2005
This was a quick and easy recipe. I would use cream of chicken next time the cream of mushroom overpowered I think. I also covered the pan with foil for first 30 minutes. I will defenitely make again. Read More
(5)
Rating: 5 stars
12/30/2003
I make this for large and small gatherings and get many requests for the recipe. Its very easy and fast to put together Read More
(4)
Rating: 3 stars
05/07/2006
I've made several chicken n stuffing recipes lately & this was definitely the least interesting. Not bad but not as good as some others. I thought it was WAY too much stuffing which overpowered the whole thing and I couldn't taste the soup or cheese either one. All I really tasted was plain chicken w/plain stuffing. It might be better with cream of chicken since that has a stronger flavor. Read More
(3)
Advertisement
Rating: 3 stars
12/30/2003
The taste was great. I will make it again HOWEVER I will add an extra can of soup and maybe some more stuffing to make it a little more "stick to your ribs" type meal. We served it with corn on the cob and it was peeeeeerfect! Read More
(3)
Rating: 5 stars
01/11/2010
This is so good. Wonderful flavors and the house smelled great. I would cut back on the stuffing mix though. Thought there was too much of it. But I'm not a stuffing kinda girl. Read More
(3)
Rating: 3 stars
07/01/2010
This was good and simple to make. I addded about a tablespoon of sour cream to the soup and used a box of Stove Top stuffing (savory herb flavor.) I recommend covering it for the first 20-30 minutes of baking and it did not take an entire hour to bake more like 40 minutes. Read More
(3)
Rating: 4 stars
01/31/2011
it was good and easy to make chicken dried oout a little though. We are on a tight budget so this fits the bill. Read More
(3)