Chicken and Swiss Stuffing Bake
Total TimePrep: 20 min. Bake: 25 min.
Easy to prepare. Used extra broccoli. Did not make any other changes to the recipe. Everyone (including 2 and 8 year olds) loved it. They requested seconds.
Very simple to put together! My family loved it! Definitely will be on the menu again.
A quick and easy crowd-pleaser. I didn't have celery, so I substituted onion. Also, after reading the reviews about the recipe being a bit dry, I added a 1/2 cup of sour cream. I live in an arid region and the addition of sour cream gave it the right amount of moisture plust it added a little zing to the taste.
This was a very good & fast recipe to make. It was very filling as well, which is important. This would also be good with Thanksgiving turkey & stuffing leftovers.
Only 2 stars because dressing soaked up milk, so very dry. More milk needed. Broccoli should also be parboiled before adding.
This is such a comforting dish, I know I will make it often. It fed us body and soul at a time when we needed it most. I did add a little extra poultry seasoning, but other than that, made it as the recipe is written VFE
This was a very delicious recipe. I did not have broccoli or celery, so I substituted zucchini and corn. It was easy to make and had a very tasty flavor. I would serve it with chicken gravy.
Very good. Added extra broccoli, celery and added broth for moisture. It was not ready in 20 minutes, mine took an additional 15 minutes to cook through properly.
Loved this after adjusting for bland/ dry comments: added diced butternut squash and zucchini, sage, thyme, dijon mustard, lemon pepper, chicken broth. Also added 50% more chicken to boost protein values. Used Pepperidge Farm herb seasoned stuffing mix instead of Stovetop.
Be sure to saute the celery and onions before adding to recipe. They were too crispy-crunchy as written after 20 minutes. I also added white wine and sour cream and too dry, needed moisture.