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Mar 19

Cheesy Chicken and Stuffing Bake

Cheesy Chicken and Stuffing Bake on a plate

This Cheesy Chicken and Stuffing Bake is one of my ultimate comfort food recipes. I’ve always called this “Company Chicken” because my mom likes to make it on holidays or when we have company. It reminds me of home and my whole family being together. Even the smell coming out of the oven while it’s baking makes me feel at home. I’ve been meaning to lighten this recipe up for my blog for a really long time and I’m so glad it finally made it to the top of the list. I’m happy to say I managed to shave off some fat and calories while keeping all the delicious textures and flavors that make this dish special: juicy chicken breasts covered in Swiss cheese and smothered in creamy sauce topped with crunchy, buttery stuffing. I even served it with green beans because my mom usually does. She doesn’t even like green beans much, but she knows they’re one of my favorite vegetables, so she does it for me. She’s a really great mom that way! Food can often evoke certain memories and feelings and to me this dish has comfort written all over it. To view your current WW Points for this recipe and track it in the WW app or site, click here!

Cheesy Chicken and Stuffing Bake

Looking for more comfort food casseroles like this Cheesy Chicken and Stuffing Bake? Check out my Chicken and Dumplings Casserole, Chicken Divan, Deep Dish Taco Casserole, Bubble Up Cheesy Chicken and Broccoli Bake, Cheesy Buffalo Chicken Chickpea Bake, Spinach and Chicken Phyllo Bake, Bubble Up BBQ Chicken and Beans Bake, Meat and Potatoes Bake, Cottage Pie, Cheesy Buffalo Chicken Potato Bake, Chili Cornbread Bake, and many more in the Casseroles category of my recipe index!

Cheesy Chicken and Stuffing Bake with green beans

Cheesy Chicken and Stuffing Bake on a plate
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4.88 from 8 votes
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Cheesy Chicken & Stuffing Bake

This Cheesy Chicken and Stuffing Bake is one of my go-to easy comfort food recipes!


  • 8 (4 oz each) thin boneless skinless chicken breast cutlets , (2 lbs total)
  • 6 slices 2% reduced fat Swiss cheese
  • ½ cup skim milk
  • 1 (10.75 oz) can of Campbell’s 98% fat free cream of chicken soup
  • 6 oz box of chicken flavored stuffing mix, such as Stove Top
  • 4 tablespoons light butter, melted


  • Preheat oven to 350 degrees. Lightly mist a 9x13 baking dish with cooking spray and set aside.
  • Place the chicken breasts in a single layer across the bottom of the baking dish. Tear the cheese slices into pieces and use them to cover the breasts.
  • In a mixing bowl, mix together the milk and cream of chicken soup until combined. Pour over the top of the chicken.
  • In another mixing bowl, stir together the stuffing mix and melted butter until the stuffing is coated. Sprinkle the stuffing mix over the tops of the chicken.
  • Place in the oven and bake uncovered for 35-40 minutes.


To view your current WW Points for this recipe and track it in the WW app or site, click here!
Nutrition Information:
304 calories, 20 g carbs, 2 g sugars, 9 g fat, 3 g saturated fat, 33 g protein, 1 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1/8th of the recipe) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 8 SmartPoints/ Blue: 6 SmartPoints/ Purple: 6 SmartPoints
Weight Watchers Points Plus:
7 per serving (P+ calculated using the recipe builder on weightwatchers.com)


128 comments on “Cheesy Chicken and Stuffing Bake”

  1. I’ve used almost the exact same recipe in the crock pot, super easy and SUPER yummy!!

  2. Looks DELICIOUS. As do all your recipes. I look forward to every post you put up on your blog!! Can’t wait to try this. I LOVE cheese and stuffing!

  3. This was great but I got a knock off brand of chicken stuffing and it was a little salty. I’ll try again with cornbread stuffing or brand name. It was great and my family loved it.

  4. I put this in my crockpot this morning as its hot here and turning on the oven sounds dreadful! It smells amazing and looks it to. Gonna serve it with summer squash and zucchini sauted in the frying pan. But we didn’t have Swiss so I substituted with Cheddar!!!

    • I hope it turns out great! I have made a similar recipe in the crock pot before and it was delicious, so I am optimistic for you! Let me know 🙂

      PS: Mmm, I love zucchini. I want some!

    • What would the instructions be for the crockpot? Cooking time?

  5. I made this last night and it was delicious! Hit the spot. thank you Emily!

  6. I made this tonight but halfed the recipe. It is sooooooo good. Can’t wait to have it for dinner tomorrow. Love all your recipes.

  7. I’m making this tomorrow….can’t wait!

  8. I just re-joined WW a couple of weeks ago and I’m so glad that I discovered your website! I’m looking forward to looking through your past recipes!

  9. Had this last week and LOVED it! Live by myself so I halfed the recipe and it came out perfect. Am a huge fan of yours, thanks for the yummy, healthly recipes!

  10. My mom makes this too, only she adds sliced ham to hers. Tastes just like a cordon blue. Yum!

  11. We made this last night and we each had 1.5 servings – its a good thing we didn’t have company over cause now I can take the left overs to work for lunch – YUMMY.
    The stuffing comes out so crunchy and really does stick to the outside of the chicken. I loved the bits of stuffing mixed with cheese that fell off to the side, just heaven.
    You’ve done it again Emily!!!

  12. had this last night! My husband and I both loved it!

  13. This was SO Good! I made it last night, and even the BF gobbled it up! 🙂

  14. 🙂 this is so good, I made it twice this week!! Thanks for another great recipe!

  15. Emily, I was the one who tweeted you about this. It turned out AH-MA-ZING. Even the leftovers were perfect!!

  16. I made this for my family this week, added a piece of ham to theirs (not mine) and we all LOVED it.Emily, I can’t thank you enough for helping me to be creative and add new things to my meal plan. Whenever I cook something from your site not only do I know exactly how to budget my WW points, but I know it’s going to be delicious and my family is going to love it. You’ve helped me lose 20 lbs so far and I know you’ll help me keep it off. Thank you so much!!!

    • Thanks for such a nice and thoughtful comment, Wendy! I’m so glad you and your family loved this meal. 🙂 Congrats on losing 20 pounds – that’s amazing!

  17. I am really not a fan of leftovers, especially more than two nights in a row. I ate this chicken four days in a row for lunch, enough said! 🙂 Thanks for another winning recipe Emily!!

  18. Made this last night and refrigerated overnight. Hubby popped it in the oven after work and when I came home the house smelled wonderful and the dish was delicious!!! My son had 2 servings!!

  19. I don’t like Swiss cheese so I used reduced fat pepperjack. Really good! Then I ran out of pepperjack so the next time I used a light sprinkling of shredded 2% mozzarella cheese–that was awesome! My very picky, non-dieting son and reluctantly dieting husband both loved this dish. So did all of my dieting friends and other family members…our #1 favorite so far…but we just discovered your site so we may have a new favorite next week! 🙂 Thank you for all of these awesome recipes!

  20. Awesome meal! But everything you make is amazing!

  21. I made this today and it was delicious!! My husband said it was as good as restaurant food, lol. Everything I have made from your recipes has been great, and I’ve made quite a few.

  22. made this last week, AMAZING! whole family LOVED it and i have a picky husband who is very hard to please, so thank u for making me look like a good cook! haha will be making it again this weekend =D

  23. How would you make this in the crockpot?

  24. I made this recipe last night for Mother’s Day and everyone absolutely LOVED it!! Thank you, Thank you for another AMAZING recipe!!

    Shelby @ shelby_mcdevitt@yahoo.com

  25. I made this last night and the hubs and I absolutely loved it. Thank you!

  26. Just made this. Sooooooooo good!!!

    My husband ate the leftovers and I was sad I only got to eat it once.
    So easy and I have an obsession with stove top stuffing so this was the perfect recipe for me!

    My husband ate the leftovers and I was sad I only got to eat it once.
    So easy and I have an obsession with stove top stuffing so this was the perfect recipe for me!

  29. I made this tonight…found it on Pinterest…and it was PURE heaven! I’ve fallen off of the WW wagon the past few months due to my sister dying and my daughter getting married. Today I recommitted myself and this was a great start! My husband took one bite and said, “This is REALLY good!”. He’s such a trooper with my WW meals and truly loves them all! He just eats more than I get! I’m glad I found your website!

  30. Making it right now and already am in heaven..lol.. thanks, Emily, for sharing all these recipes.. Everyone of your recipes that I have made have been a hit in my house and then i share them with my co workers..

  31. Can someone tell me how to adapt this for a crockpot, I don’t have a working oven and this would make it soooo much easier….thanks!!!!

  32. We usually make a different variation of this recipe. We will be using low sodium chicken stove top and 2%mozzarella cheese instead of Swiss. I’m sure it will be delicious.

  33. We just made this for dinner and it was so good! My husband kept asking if I was sure this was a WW friendly recipe. I substituted turkey cutlets for the chicken just because that’s what I had on hand. Thanks so much for all the great recipes. Everything I’ve had so far has been wonderful!

  34. what exactly is light butter I am not able to find it in stick form at all. Want to make this tomorrow night for dinner.

  35. SOOOOOOOOO awesome!!! It’s taking all I can do to not make it again and we just had it 2 nights ago!! LOL

  36. AMAZING! Just started following your blog after rejoining weight watchers and this was a huge hit with my husband and I tonight- it will def go into the weekly rotation 🙂

  37. I’m having trouble making this 7 PP. I plugged it in the recipe builder exactly as is, and it came out to 15 PP per serving? I’m afraid to make it now.

    • Yikes, I have absolutely no idea how you could be getting that calculation. Both the WW recipe builder and the nutrition information from myfitnesspal come out to 7 P+ per serving. I can’t see what you’re doing to tell you what you’re doing wrong but I promise you’re not doing it right!

  38. This was delicious! The crunch from the stuffing was awesome. Both my husband and I are on weight watchers so this was the perfect recipe for both of us to enjoy. We will absolutely be making this again.

  39. I’m making this tonight! Can’t wait to try it. I don’t have swiss cheese so im using american. Hope that it will taste good. I know it will change the points just a bit but think it sounds yummy. Thanks Emily! 🙂

  40. Girl. You have outdone yourself on this one. Perfect combo of crunchy gooey goodness.

  41. this was AMAZING! Hubby loved it! I loved it! it will be in our menu rotation for sure!

  42. this sounds so yummy! I am just wondering if you use the seasoning packet in the stuffing as well?

    • I used my store brand and it didn’t have a separate seasoning packet. It was seasoned though, so if yours has a packet then I’d definitely use it. Hope that helps!

  43. We are trying this tonight! 🙂 I accidentally stumbled upon your blog and loved it and introduced my mom (who is on weight watchers)! We are looking forward to trying many more recipes!

  44. Amazing! I had to improvise a bit to fit what I had available. I only had 5 chicken breasts so I cut them into chunks and put them in the bottom of the 9×13 pan and sprinkled with garlic pepper. Then I sprinkled on a 6 ounce bag of shredded Swiss, which was what I had on hand, and continued on with the rest of the recipe as written. Hubby and I LOVED this!!! Tender chicken, a cheesy/gooey layer, and then the topping of crunchy stuffing bits….YUMMMM! So delicious and so simple, what more could you ask for?! I served it with roasted broccoli 🙂

  45. We loved this and my hubby wanted to know if I could do the stuffing like this with something else. So…tonight I am trying it with pork chops and french onion soup. Hopefully it is as yummy as this was :0)

  46. I made this tonight. The only thing I changed was I used chicken tenders. So good and my picky kids both ate all of it! Thank you!!!

  47. This is yet another awesome recipe from Emily. I’ve made it twice. Yummy.

  48. This may be a stupid comment but do you prepare the stuffing before putting it on top or put dry stuffing on the top?? Thanks!!

  49. I made this for dinner last night and it is hands down THE BEST recipe that I have tried on this site. Even my 21 yr old son who lives in Chicago made it for dinner last night after I told him how great it was! Thank you so much for such wonderful meals. I literally prepare my grocery list from your recipes.

  50. I made it last night for dinner. So yummy and comforting. I had a little for breakfast and I have some more for lunch. LOL! I love your site.

  51. One of my Favorite dishes! Made this in my dutch oven while camping and everyone loved it! If they only knew it was healthy food lol

  52. I’ve made this recipe (not WW friendly) for years and added a layer of fresh, sliced mushrooms under the stuffing. SO glad to see a lightened up version! Will definitely be making this one soon. Thank you!!

  53. Any recommendations for what I could substitute the cream of chicken with? Thanks!

  54. Oh boy, EB! I’m reaching into the archives for this one tonight! This fall weather we are having in New England is making me crave this one! 🙂

  55. A total hit. This is my favorite WW recipe so far.

  56. I was thinking to myself – this is SUCH a simple recipe, there’s no way this could be so good….could it?! Made it tonight with the only cheese I had in my fridge – muenster. Tossed in some broccoli and both myself and my husband devoured it! I did cut the amount of chicken in half but kept the cream of chicken/milk combo and stuffing at the same amount and it was absolutely perfect. Bursting with flavor. I am SO making this again! Thank you so much for sharing this wonderful recipe!

  57. This is one of mine and my husband’s favorite meals! Thank you so much for lightening it up. I can’t wait to try this version!

  58. Hi Emily! Love your blog! Making this now! How much chicken is one serving?

  59. This is SOOO good! Has anyone tried freezing it?

  60. Had this for dinner last night. We are not swiss cheese fans in my house, so I used Pepper Jack instead and holy moly was this amazing! Perfect for when you are craving comfort food. My husband had two helpings and declared the meal one of his top five that I have made. SO, I guess this will be a regular in my house. Thanks for sharing Emily, I have tried 5 of your recipes and all 5 have been a hit!

  61. Do you season the chicken prior to putting on the topping?

  62. Made this tonight! So good and easy to make! Followed exactly by the recipe!

  63. We love this recipe in our household!! Emily, is there a good way to go about freezing this recipe? Thanks!!

    • Hi McKenzie, I’m so glad you love it! I almost never freeze anything, so I always dread this question, haha. I’ve never frozen this so I really can’t say for sure. If you try it please report back!

  64. Hi- I was hoping to cook this in two dishes and freeze one. Have you tried cooking this meal then freezing and reheating – any suggestions?

  65. I usually don’t reply on recipes, but I love this recipe, it is sooooooo good! It will be a regular! Thanks!

  66. Even my super-picky girls ate this up!

  67. I noticed a few people asking for info about doing this in the crock pot/slow cooker. Since I only ever make this in my crock, I figured I’d chime in with that info.

    The layers may seem counter-intuitive, but I promise, your stuffing will cook up nicely and your chicken won’t burn on the bottom of the crock.

    I have a non-stick 3-in-One’der, so I can skip this step, but if you have a standard crock you’re going to want to spray it with your cooking spray first. Bottom AND sides.

    Cover the bottom of your crock with the breasts (I usually season them with a bit of pepper, but that’s personal preference). Cover them with the swiss cheese – and for this, you can use either slices or shredded, as you prefer.

    Pour the soup+milk mixture over the chicken and cheese. Then put the (dry) stuffing on top of the soup+milk. Instead of melting it, thinly slice the butter, as thin as you can, and lay the slices all over the top of the stuffing until as much of it as possible has a bit of butter covering it.

    If your breasts were thawed, you’ll cook it for about 4 hours on low, or 2 1/2 hours on high.

    If your breasts were frozen, you’re looking at about 6 hours on low, or 4 hours on high.

    Extra bit of advice about cook times: consider other whole breast chicken recipes you’ve made in your crock and look at how long they had to be in for before they were done. This recipe isn’t going to be any different. The efficiency of slow cookers varies by brand and age, so your best bet is to decide based on your own past experiences with your particular crockpot.

    I actually prefer using frozen breasts because the small amount of liquid generated from them defrosting while cooking helps keep the chicken from drying out if I have to leave dinner in the crock longer than planned.

    As a matter of personal preference, IF your crock is oven-safe, you can place it under the broiler for about 5 minutes to crisp up the top layer of stuffing before serving. I used to do this, but I don’t bother anymore… it doesn’t add anything to the dish for my family.

    Also – again, personal preference – I find the recipe a bit too salty as written, so I use unsalted butter.

  68. This is so delicious! I made it for the second time recently and froze some in individual packs. It reheats from the freezer well too. This is a great grab and go work meal from the freezer. Thanks for all your recipes, you’re a lifesaver!!!

  69. Cant wait to try! Are you supposed to used thin sliced chicken breasts? Baking for 40 minutes doesn’t dry them out?

  70. I made this for the family on Tuesday. It was a little salty even with low sodium chicken soup, but the flavor and the texture was amazing. Juicy and tender chicken with the creaminess of the sauce then you get the crunchy topping. While still on weight watchers and enjoyed every bite of this dish. Thank you Emily!!!!

  71. Made this tonight for the first time, we loved it!! Thanks so much!

    I would have never been successful with my weight loss without your recipes!!!

  72. Made this for the first time yesterday for dinner. It was delicious! and so easy to make. Today my husband is still telling me how much he enjoyed it. It’s a keeper for sure. I’ve made and enjoyed many of your recipes. Thank you for sharing.

  73. I would love to try this with the GF stuffing I use (Aleia brand). I am guessing the soup may not be GF. Does anyone have a DIY replacement for the cream of chicken soup? I may wing it and just make a simple ‘sauce’ with chicken stock, gf flour and herbs…

  74. How big are the breasts you are using? I just made this tonight and I could only fit 5 breasts single layer in the bottom of a 13 x9. So maybe mine are big. I’m using the Tyson thin breasts. 

  75. You mentioned making this on holidays and I was just wondering which holidays because I want to do the same thing!

  76. I’ve used this on very finicky eaters and now they go, wow are you making that wierd chicken thing again?

  77. I absolutely LOVE this recipe! My eight year old daughter enjoys it as well! I have made it around ten times so far!!!!! I enjoy your recipes so much! I’m down 11 pounds since March 9th!!

  78. Would this be ok to make the night before I plan on making it?

  79. I am not a fan of swiss cheese, if I were to substitute, what would you suggest?

    • Dawn– long ago you asked question of subbing for Swiss cheese-> SUGGEST: Havarti, or Provolone, or White Cheddar.

      Personally had to redo this recipe for KETO, used Aldi’s Keto multi-seed low carb bread for stuffing top. Also used Havarti instead of Swiss once. And heavy cream, for my own homemade quick organic Better Than Bouillon Chicken base & Xanthan Gum thickener and roasted garlic w/herbs seasoning & micro diced up cooked 1/2cup chicken breasts (for replacing the can of cream on chicken). Dusted chicken with seasonings & using Lupin Flour. Worked nice. I could also see this recipe with crushed pork rinds on top instead of Keto bread, and I always use organic butter.
      I find using organic & reading labels so you stay away from regular Flour (with hidden bromine/bromiated additives so use organic Keto flour by King Arthur) avoid all Soy products (oils, soy lecithin, soy flour, etc) nor anything with MSG, nor aspartame, nor highly processed foods (like canned soups, sauces, etc) is better bet, nor Dextrose, nor sucralose. Lost weight just reading labels with additives that told cows or pigs to “bulk up” on the feed lot… after all you’re eating whatever they were fed.
      Stepping off soapbox…  ;-}
      Happy, Healthy Eating for all!4 stars

  80. First time making this recipe! What a delicious hit with my family!!  Thank you EmilyBites! Your recipes are very delish!5 stars

  81. Delicious dinner, the whole family loved it! And great as leftovers for lunch too!5 stars

  82. SO good! Only change I made was using unsweetened almond milk since I don’t buy cow’s milk. Love how crispy the stuffing turned out. Paired it with some roasted green beans. Delicious!5 stars

  83. Do you cook the chicken prior to baking it?!

    • No you do not cook the chicken first, I cut them in small cubes instead of thin breasts And it was so much easier to scoop up a portion , It’s absolutely delicious and instead of stove top stuffing I used the bag herb stuffing , I highly recommend this recipe It was so good

  84. This recipe is absolutely amazing … For company I doubled it And they absolutely loved it,I used bagged seasoned stuffing Instead of the boxed it has much less sodium if that’s an issue for you, I did cut the chicken into cubes instead of thin breasts so it was easier to scoop and no one needed a knife to cut the chicken, I did cover it As I like soft something instead of crunchy ,If you use The bag stuffing It’s much less sodium and it did not taste salty at all, I highly recommend this recipe , thanks again Emily for all the time making these recipes they are delicious!5 stars

  85. Made this last night and it was Amazing!5 stars

  86. This dish was super simple to put together (love that!).  I only had chicken thighs and cream of mushroom soup on hand so I made those substitutions.  Incredibly delicious!  Thank you for such a simple and delicious recipe!5 stars

  87. My husband loves this dish! He has me make it at least twice a month!

  88. I can’t wait to try this tomorrow, but I cannot find reduced fat or low calorie Swiss anywhere.  I checked all local grocery stores, Walmart, and Target.  Any suggestions for a replacement?

  89. I’m not someone who comments/reviews hardly anything but this was soooooo good I had to!!5 stars

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