Betty demonstrates how to make a lovely and flavorful Swiss Cheese Chicken Casserole. It is made of chicken breast tenderloins, Swiss cheese, and chicken soup, with buttery herb seasoned stuffing on top. The casserole bakes for about an hour, making the chicken tender and juicy and the stuffing nice and crispy.
Swiss Cheese Chicken Casserole
12 boneless, skinless chicken breast tenderloins (about 1 1/2 pounds)
6 oz. shredded Swiss cheese
10 3/4-oz. can condensed cream of chicken soup
1/4 cup milk
2 cups herb-seasoned stuffing mix
1/4 cup butter, melted
cooking oil spray
Spray a 12-inch by 8-inch by 1 1/2-inch baking dish with cooking oil spray. Place 12 chicken breast tenderloins in a layer on the bottom. Sprinkle the tenderloins evenly with 6 oz. Swiss cheese. In a small bowl, combine 1/4 cup milk and a 10 3/4-oz. can cream of chicken soup. Spread over top of chicken and cheese. Evenly sprinkle 2 cups of herb-seasoned stuffing mix over chicken soup layer. Drizzle 1/4 cup melted butter over top. Cover casserole with aluminum foil, and refrigerate for about 4 hours. Bake at 350 degrees for 55 minutes, or until casserole is nice and bubbly. Uncover casserole, and bake 5 to 10 minutes longer, until top is crisp and beginning to brown. The flavors mingle in this casserole to give an unbelievable taste–and the casserole is so simple to make! You may make this casserole ahead and refrigerate it up to 24 hours before baking, or you can even freeze it for a long period of time, then thaw it out and bake it! It is very versatile! I hope you like it! –Betty 🙂
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Wondering whose idea it was to record these wonderful posts, Betty’s or her
husband’s? Just a fun little fact. Love your recipes Betty, great job!
Delicious! Thank you for the recipe :)
do you have to put in fridge right away or can you put right in oven
knowing you will have dinner once its done?
Betty just an update on us trying this. My family absolutely loves it and
it is my regular rotations of food so we have it at least once a month ..
I just found this in your older videos, it looks really good. I like swiss,
but I’ll probably replace it with pepperjack and add sliced jalapenos,
that’ll really give it a kick.
Betty,
Thank you so much for sharing your recipe for Swiss Cheese Chicken
casserole. After watching the video, I decided to make this casserole for
Thanksgiving, since I do not like turkey…but love chicken! It looks
delicious, and is so easy to make!
Hi Betty! I just tried this dish and posted a video called “Swiss Chicken
Casserole by Tracie’s Place” and it came out great! Keep making your
wonderful videos- Thanks!
just a question, chicken breasts cook so quickly but u cook them for so
long, do u find them dry?
I am going to try this sometime this week
Delish! ! Thank you soo much!
I made this but with mild cheddar and jack cheese mixed packet( but I put
very little cheese) it came out really delicious.. Thanks for sharing your
recipe.
betty your the best!!
Does it have to be with Swiss cheese? Can it be with any other cheese?
Excellent recipe !
H I betty that looks so great, my concern is the salt content in the soup
and bread crumbs. I made the skillet dish w/the soup and uncle bens wild
rice a little salty but I should try to find low sodium soup,because the
spice pack that comes w/ the uncle Bens wild rice is salty also. I have to
watch my salt and so do my elderly parents. Thanks again
i tried this dish out today for dinner and it was absolutely amazing!
thanks 🙂