Chicken Stuffing Casserole ~ #3 of 3


Okay, it’s time for the third (and final) installment in the Chicken Stuffing recipe series. I call this one Tanya’s Chicken Stuffing because . . . you guessed it, I got the recipe from my friend Tanya. It is a bit of a cross between the first two recipes which you can find posted here (#1) and here (#2).

Like it’s sisters, this casserole is delicious and satisfying, and very easy to make – making it a winner in our house! Add a green salad or green vegetable and you’ve got dinner.

6-8 boneless, skinless chicken breasts
6-8 slices Swiss cheese
2-4 cans Cream of Chicken soup
Pepperidge Farms herb seasoned stuffing (dry)
1 stick of butter

Place chicken breasts in 9 x 13 baking dish.
Lay cheese slices over all.
Spread cream soups over top –


Melt butter in medium microwaveable bowl.
Moisten stuffing in butter –


Here is what the stuffing bag looks like, in case you’re not familiar with it –


Sprinkle stuffing over the top of the casserole.
Bake at 350 degrees for about an hour or until chicken is cooked thoroughly –

(Sorry for the blur!)




2 Responses

  1. I enjoyed your site. I will visit again. With your large family you might enjoy some of my recipes. I try to cook more than is needed and make additional meals later in the week. Hope you’ll stop by sometime.


  2. I love that Pepperidge Farm dressing.I will try this. It looks great.

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