Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

A dear friend served this to a party of six one evening and it was a smashing success. We all had to have the recipe. It's great to prepare when you're having guests; spend the hour prior to dinner with them instead of in the kitchen. You'll get raves too! Serve with rice pilaf, 'frozen cranberry salad' and a good Southern California Viognier. Enjoy friends!

Ingredients Nutrition

  • 16 pieces lightly salted boneless skinless chicken breasts
  • 8 ounces swiss cheese, sliced
  • 1 (10 3/4 ounce) can cream of celery soup
  • 1 (10 3/4 ounce) can cream of chicken soup (both 98% fat free)
  • 12 cup milk
  • 1 cup crushed stove top chicken flavor stuffing mix


  1. In 9"x13" pyrex pan place chicken pieces and top with slices of cheese.
  2. Pour mixed soups and milk ingredients over the cheese.
  3. Sprinkle top with crushed stuffing mixture.
  4. Dot with butter.
  5. Bake@ 325 degrees F for 1 1/2 to 2 hours.
  6. Important!


Most Helpful

I put this meal together and put my feet up. A great meal to do when the summer dog days are making you feel lazy. I did not use the fat-free soup as directed because I don't care for the texture of those soups. It was delicious. Not as healthy probably, but delicious. Thanks for sharing this keeper.

Miss Annie August 27, 2002

I thought this was very tasty.. My hubby initially objected to cooking chicken in soup, but afterwards he was commenting on how good it tasted. I didn't have the stuffing mix, so I used Panko breadcrumbs, which I seasoned up a little.. I also didn't get it to brown enough initially, so I had to crank up the heat towards the end for about 10 minutes.. I prepard this with the 2 serving version, and cooked it for 1 hour in a 9x9" Pyrex dish...

redbeardslady November 27, 2007

Great recipe! Easy to make and tastes wonderful. I used the regular soup also. And I had Pepperidge Farms stuffing on hand and it worked really well. We loved the flavor of this dish. I will definitely save this one. Thanks!

MizzNezz April 14, 2007

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