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SWISS CHEESE CHICKEN: A Must-Have Meal for Your Freezer & Food Storage!

Swiss Cheese Chicken Freezer & Food Storage Meal

Wow! It’s been way too long since I’ve shared a recipe! You probably think I never cook (and depending on who you asked, you might be right ;)

I may not have time to make a gourmet meal every night (or ever), but I can always whip up this Swiss Cheese Chicken in no time flat! I thought this meal was great for Thanksgiving too since it uses Stuffing Mix, and even more importantly leaves you plenty of time to shop those Black Friday Sales!

You’ll notice below that along with showing you how to turn this into a freezer meal, I’ll also show you how to incorporate it into your food storage plan – because after you make it once, you won’t ever want to go without!

Cooked Swiss Cheese Chicken

I’m a part of a freezer meal group in my area, and they’re probably ready to kick me out because I bring this meal to exchange all the time – but it’s just soooo good I can’t help myself.

I feel like I’m cheating a little, because it’s almost too easy to make! This week we held our exchange and I made 8 of these meals in less than 30 minutes (yeah, I’m pretty sure that’s cheating)!

Swiss Cheese Chicken is also one of those meals that’s great to take to new moms or picky eaters, because it doesn’t have any of the common “I HATE THESE” ingredients in it – like mushrooms, onions, sour cream, or anything green (the things my kids complain about most). But don’t let me stop you from throwing broccoli in or anything else that makes you feel healthy!

All right, let’s get cooking…

Swiss Cheese Chicken

This meal consists of just layering ingredients! If you have a few kids hanging around, have them join in and form an assembly line! You’ll be done in no time!

Layer Ingredients:

  • Cover bottom of pan with Chicken. You can leave the breasts whole, or cut as small as you like. You can even make this with about 2lbs of canned chicken  – it’s not as scary as it seems ;)
  • Layer 6 slices of Swiss Cheese on top of the chicken (I actually tried out Pepper Jack this time, so feel free to mix it up too)!
  • Mix the Cream of Chicken with 1/4 cup of Milk – You can also add more milk to have more of a sauce, whatever you prefer.
  • Pour the Cream of Chicken Mixture over the Cheese.
  • Sprinkle Stove Top Stuffing Mix over the top!
  • Drizzle 1/4 cup melted Butter over the Stuffing mix!

Step by Step Swiss Cheese Chicken

That’s it! Now you throw it (or place it gently) in the oven and bake it uncovered at 350 for 45-60 minutes (or until the meat is cooked through).

Bake the Swiss Cheese Chicken

Once it’s done cooking, serve over rice and eat until your tummy’s happy!

Make it a Freezer Meal:

If you want to turn this into a freezer meal or be a super-mom and give it to someone, make sure to STOP after you put the cream of chicken mixture on top. You don’t want to put the Stove Top Stuffing Mix on or it will get nice and soggy while it sits in the freezer.

If you’re an over-achiever make sure to add some rice to the meal with the directions on it ;) Nothings more annoying then making a meal and realizing you’re missing a key ingredient.

You could also substitute the rice for noodles, or even omit it completely.

Make it a Freezer Meal

Quick Tip: If you make freezer meals a lot, I love these disposable pans & lids! They stack great in the freezer, are the perfect size, and look great too!

The ones I use are:

  • 4 Pound Aluminum Oblong Pan – 11.5″ x 7.5″ x 1.5″
  • 4 Pound Foil Board Lid – You can’t forget the Lid, that’s what makes them stackable (and of course pretty)!

P.S. Please ignore the fact that my freezer needs a major defrosting party (unless you’re volunteering)! 

Organized Freezer Meals

Don’t forget to attach the cooking directions so others can make Swiss Cheese Chicken too!

Or even better, print off the recipe below and tape it to the pan – otherwise they will be hunting you down for it ;)  – That’s what I had to do to get this recipe in the first place!

This post was originally shared on Or So She Says. 

Print
Swiss Cheese Chicken
 
INGREDIENTS:
  • 4 Chicken Breasts (or enough to fill pan)
  • 6 Slices Swiss Cheese
  • 1 can Cream of Chicken Soup
  • ¼ cup milk
  • Stove Top Turkey Stuffing (about ½ box)
  • ¼ c butter
DIRECTIONS:
  1. Cover bottom of pan with chicken.
  2. Lay Swiss Cheese over chicken.
  3. Mix 1 can cream of chicken soup and ¼ cup milk.
  4. Pour mixture over chicken.
  5. Top with ½ bag (or more) of Stove Top Turkey Stuffing.
  6. Drizzle ¼ cup butter on top.
  7. Bake at 350 for 45-60 minutes.
  8. Serve over rice.
NOTES:
FREEZER INSTRUCTIONS - After pouring cream of chicken mixture over chicken go ahead and freeze. When you are ready to cook it, pull it out of the freezer and let it thaw in the fridge (preferable overnight). Then complete the rest of the instructions (top with stuffing/butter & bake).
3.2.2802

Make it a Food Storage Meal:

With a few minor adjustments, you can incorporate nearly any recipe into your long-term food storage plan. Here are some suggestions to make sure you can eat Swiss Cheese Chicken all year long ;)

First, know the shelf-life of the ingredients you are storing, or ways to extend it. My rule of thumb is I look for alternative options for anything that won’t last me at least 3 years.

Second, figure out which option or method you will use to store your food. It doesn’t have to be just one either, you can combine a few different options depending on how often you are rotating through your food.

Swiss Cheese Chicken Ingredients

Ingredient Options With Longer Shelf-Life:

  • CHICKEN –
    • Can Your Own Chicken (3+ year shelf-life)
    • Purchase Freeze-dried Chicken (25 year shelf-life)
  • CHEESE
    • Freeze blocks of cheese – I know it’s not recommended, but I do it all the time.
    • Wax your own cheese
    • Purchase some Freeze-dried Cheese (25 year shelf-life)
  • CREAM OF CHICKEN
    • Buy Cans of Cream of Chicken Soup – Even after the expiration date food is often still good.
    • Make a Cream of Chicken Soup Mix from scratch.
  • MILK
    • Use Instant Powdered Milk (25 year shelf-life)
  • STUFFING MIX
    • Buy extra boxes or bags of Stuffing Mix
    • Make your own Stuffing Mix using shelf-stable ingredients.
  • BUTTER
    • Once again you can freeze butter (at least I do).
    • Use a Butter Powder (3 year shelf-life)
    • Or Get Canned Butter (2+ year shelf-life)
  • RICE
    • Store in Buckets or #10 Cans (25 year shelf-life)

Baked Swiss Cheese Chicken

How to Calculate a Year Supply of Ingredients
for Swiss Cheese Chicken:

Now that you know what ingredients you want to use, it’s time to figure out how much you need of each!

Depending on the amount of mouths you are feeding and how often you want to eat a particular meal, be sure to customize the amounts to your family’s needs and tastes!

I don’t want to eat the same meal more than once a month, so I get enough ingredients to make each meal 12 times, but you could do more or less – totally up to you!

A Year Supply of Ingredients for
Swiss Cheese Chicken
Ingredient &
How it’s Stored:
Shelf-Life:1 Meal12 Meals24 Meals
Chicken
(canned chicken)
3+ Years2 lbs24 lbs
(24 pint jars)
48 lbs
(48 pint jars)
Freeze-Dried Cheese
(FD #10 cans)
20 Years2 cups24 cups
(3 #10 cans)
48 cups
(5 #10 cans)
Cream of Chicken
(cans)
3 Years1 can12 cans24 cans
Milk
(powdered milk)
25 Years1 Tbsp12 Tbsp24 Tbsp
Stuffing Mix
(boxes)
3 Years1/2 box6 boxes12 boxes
Butter
(canned butter)
3 Years1/4 cup3 cups
(3 cans)
6 cups
(6 cans)
Rice
(#10 cans)
30 Years2 cups24 cups
(2 #10 cans)
48 cups
(4 #10 cans)

Once your list is finished all you have left now to do is go shopping!

Swiss Cheese Chicken Food Storage Meal

Are there any meals you have in your food storage that you love?

P.S. Want other simple and easy meals like Swiss Cheese Chicken? Those are the only kind I know how to make ;) Feel free to check-out my FAVORITE RECIPES  –  the best part is most of them can be made from ingredients already in your pantry! 

ENJOY THIS POST? NEVER MISS ANOTHER!

Comments

  1. 1

    The Lady Kay says

    November 19, 2014 at 11:41 pm

    Jamie, this looks fantastic! My son would love having something other than Cream of Mushroom rice and chicken! Not that I make it every week or anything. But something with a different flavor is so nice to have on hand.

    Thanks for another great post!

    Be Well–The Lady Kay

    Reply
  2. 2

    Phoenix says

    November 30, 2014 at 11:57 am

    I think that’s pepperjack in the pictures, not Swiss.

    Reply
    • 3

      Jamie S. says

      December 8, 2014 at 9:21 am

      Yep! You are very observant and know your cheeses ;)
      You can use whatever cheese you want. I do mention at the beginning sometimes I like mixing it up and trying pepperjack.

      Reply
  3. 4

    krystle says

    December 16, 2014 at 9:32 am

    Can this be prepared in a glass pyrex dish instead of the pan shown?

    Reply
    • 5

      Jamie S. says

      December 16, 2014 at 9:36 am

      Absolutely!

      Reply
  4. 6

    Whitney says

    December 16, 2014 at 3:27 pm

    i know you said use whatever cheese you want but all I have is shredded. Cool?

    Reply
    • 7

      Jamie S. says

      December 16, 2014 at 3:42 pm

      Definitely, once it’s melted no one will now the difference ;)

      Reply
  5. 8

    Purdue says

    December 18, 2014 at 9:02 pm

    What ingenuity! Who could possibly say no to a comforting combination like this?

    Reply
  6. 9

    danielle says

    December 23, 2014 at 6:25 pm

    I’m curious what’s the best way to reheat this?you see I made this for dinner last night only to find out that my oven temperature is off so after cooking for 45 minutes at 350 I had to Cook for another 30 minutes at 375 before it was done. We ended up getting take out because it was too late to eat it so today we want to eat it but not too sure how to reheat it….?

    I think that microwaving it would just try it out and I’m not sure what effect putting it back in the oven Would do?

    Reply
    • 10

      Jamie S. says

      January 2, 2015 at 3:40 pm

      I hate when that happens!!!

      You can always microwave it, but I personally think it tastes better when you throw it back in the oven if you have time.

      If you’re worried about it drying out, maybe put tin foil over the top or even add a little more milk to it.

      Reply
  7. 11

    Nicole says

    December 29, 2014 at 5:55 pm

    This was a huge hit! Absolutely delicious and so simple. I served it over mashed potatoes, although the husband requested rice for next time. And there will be a next time! Thanks for sharing!

    Reply
    • 12

      Jamie S. says

      January 1, 2015 at 2:35 pm

      That makes me so happy! I prefer it over rice too!

      Reply
  8. 13

    beth says

    January 1, 2015 at 7:11 am

    This looks yummy! I have 2 questions. How many does this serve and do you prepare the stuffing before you sprinkle it on or do you sprinkle it on dry? Thanks!

    Reply
    • 14

      Jamie S. says

      January 1, 2015 at 2:36 pm

      Awesome!
      It serves about 4-6 (depending on how much chicken you use, and appetites ;)
      I also just sprinkle the stuffing on dry, then drizzle the butter on top.
      Hope you enjoy!

      Reply
  9. 15

    Kelly says

    January 5, 2015 at 5:35 pm

    Hi, should I cover it when baking?

    Reply
    • 16

      Jamie S. says

      January 6, 2015 at 12:12 pm

      I don’t, but totally up to you.

      Reply
  10. 17

    Nicole L. says

    January 6, 2015 at 10:38 am

    I made this dish for dinner last night, it was GREAT! My hunny sad “Good job Baby, This was FLAME!”
    Even my 11 year old picky daughter said that it was really good & actually ate all of her food for once!
    I will be making this again very soon, thanks!

    Reply
    • 18

      Jamie S. says

      January 6, 2015 at 12:12 pm

      That makes me soooo happy :)

      Reply
  11. 19

    TomSlaV says

    January 6, 2015 at 12:39 pm

    Very interesting web side. With a lot of useful information.

    Reply
    • 20

      Jamie S. says

      January 6, 2015 at 12:50 pm

      Interesting is good right ;) Anyways, thanks for stopping by!

      Reply
  12. 21

    catless150 says

    January 10, 2015 at 6:34 pm

    Do you have a calorie/nutrition breakdown? I imagine it’s not figure friendly but it sounds so yummy as a special night comfort food.

    Reply
    • 22

      Jamie S. says

      January 12, 2015 at 11:42 am

      I don’t, I need to figure out how to do stuff like that ;)

      Reply
  13. 23

    Copper Darlinger says

    January 10, 2015 at 7:30 pm

    I’ve made this before in the crockpot and it’s luscious.

    Reply
  14. 24

    Darlene A says

    January 18, 2015 at 7:26 am

    I’ve been making this for many years, but I add sliced mushrooms on top of the cheese and I use cornbread stuffing mix.. I’m thinking of adding broccoli next time as that would make it a complete meal. It isn’t necessary to put it over rice as the stuffing already has a bunch of carbs.

    Reply
    • 25

      Jamie S. says

      January 19, 2015 at 1:20 am

      I’m not a big mushroom fan, but love the broccoli idea!

      Reply
  15. 26

    Laura R says

    January 19, 2015 at 8:29 am

    I made this for dinner last night and my was it yummy! I put it over white rice with green beans, rolls and salad.

    Thanks for the great, easy recipe!

    Reply
    • 27

      Jamie S. says

      January 19, 2015 at 1:25 pm

      So glad you liked it Laura!!!

      Reply
  16. 28

    JeN says

    January 22, 2015 at 2:44 pm

    do I need to thaw it before cooking if I’m making it as a freezer meal?

    Reply
    • 29

      Jamie S. says

      January 26, 2015 at 10:09 am

      Yes, I try an put it in the fridge in the morning or night before to let it thaw.

      Reply
  17. 30

    Kristen says

    January 22, 2015 at 3:13 pm

    Really delicious and super easy. Thanks for the recipe, I will be making it again.

    Reply
    • 31

      Jamie S. says

      January 26, 2015 at 10:10 am

      Thanks Kristen! I love easy meals ;)

      Reply
  18. 32

    Elicia says

    January 24, 2015 at 10:41 am

    I can’t wait to try this! Have you ever cubed the chicken? I have a three year old and was thinking it might be easier to serve to her that way. I also notice you said to leave the stuffing off if freezing or taking the dish to someone. Should I bring the box of stuffing and give to them put on? And tell them how to finish preparation? Thanks!! :)

    Reply
    • 33

      Jamie S. says

      January 26, 2015 at 10:13 am

      Yes, you can cut the chicken up as small as you (or your 3 yr old) desire! You may just need to adjust the cooking time, since smaller pieces sometimes don’t take as long to cook.

      When I bring the meal to someone I usually just put the box of stuffing with it and write the directions on the pan.

      Hope you and whoever you bring it to enjoy it!

      Reply
  19. 34

    Brooke says

    January 26, 2015 at 6:47 am

    I’m currently living overseas and want to make this. However, boxed stuffing is not available today. Do you think I an substitute breadcrumbs for the stuffing?? Thanks.

    Reply
    • 35

      Jamie S. says

      January 26, 2015 at 10:09 am

      Yeah, for Texans ;)
      There are lots of recipes for stuffing too, here’s one that might work – http://kitchensimplicity.com/stove-top-stuffing/
      Hope your enjoying it overseas!

      Reply
  20. 36

    Brooke says

    January 26, 2015 at 6:49 am

    Oops, I meant to put boxed stuffing is not available in the area I live :) by the way, I’m a fellow Texan too!!

    Reply
  21. 37

    Diane F says

    January 26, 2015 at 9:37 am

    You are a very organized person. Wish I could do half of what you do. Trying recipe today will let you kmow what family thinks about it.

    Reply
    • 38

      Jamie S. says

      January 26, 2015 at 10:06 am

      You’re too kind. I wish I could get done half of what people think I do too ;)

      Reply
  22. 39

    Diane F says

    January 26, 2015 at 9:39 am

    Sounds great will try today.

    Reply
  23. 40

    Diane R says

    January 26, 2015 at 12:00 pm

    Just put it together for dinner tonight could not have been any easier, thank you very busy person.

    Reply
  24. 41

    Tracy says

    January 27, 2015 at 1:53 pm

    This looks and sounds so yummy. I am going to make it tonight. I really enjoyed your post and all your tips.

    Thanks.

    Reply
  25. 42

    Marie E. says

    January 27, 2015 at 6:54 pm

    Is it okay to put a finished product like cheese over raw meat? My husband is questioning me on this. It’s true we usually put the cheese on last after most things are cooked, but I’m not the most knowledgeable cook. Thanks

    Reply
    • 43

      Jamie S. says

      January 28, 2015 at 3:49 am

      Good questions, I’ve never thought about that before. I’ve always done put the cheese over the raw meat, but you could always cook the chicken first and then put the other ingredients on to bake it long enough just until the cheese melts.

      Reply
    • 44

      Jerry says

      March 25, 2015 at 11:15 am

      I think it would be ok to put cheese over the raw chicken for two reasons, milk can or may contain salmonella as well as raw chicken. and milk is found in real cheese not sure about the processed cheese, the temperature salmonella breeds is between 40 and 140 degrees so you want to bake it at over 140 degrees to kill any bacteria.

      Reply
      • 45

        Jamie S. says

        March 26, 2015 at 11:23 am

        Thanks for explaining Jerry!

        Reply
  26. 46

    Michelle Mathey - POMI says

    January 27, 2015 at 10:38 pm

    Tried this recipe for dinner tonight and it was a total success!! LOVE the crunchiness that the stuffing adds – even my picky eater loved it! Definitely going into the rotation of tasty and easy meals. Thanks!!

    Reply
    • 47

      Jamie S. says

      January 28, 2015 at 3:47 am

      Yippe! Glad you liked it! I love the crunchiness the stuffing adds too!

      Reply
  27. 48

    Tori says

    January 28, 2015 at 12:28 pm

    I made this for dinner last night with the pepper jack… It was awesome!! Husband also loved it and wanted it again! Thanks for sharing this quick comfort recipe!!

    Reply
  28. 49

    Diane F says

    January 29, 2015 at 12:02 pm

    Made it, it was a hit. The pepperjack cheese was great. Will definitely make again as my husband would say. Thanks

    Reply
  29. 50

    Andrea says

    January 31, 2015 at 9:47 am

    Thank you, thank you, thank you!!!! Finally, a recipe that is cheap, healthy and kid-friendly. I tried looking up “healthy kid recipes” on the web, and all I got were websites with (and these are actual recipes): Cauliflower pancakes, quinoa infused broccoli poppers and some sort of white lentil leek dish. Yuck!

    Reply
    • 51

      Jamie S. says

      January 31, 2015 at 2:16 pm

      What? Recipes like that exist? Is someone playing a joke on Moms ;)
      No wonder we need Prozac!

      Glad you found this recipe, and stopped by to comment! Thank you!

      Reply
  30. 52

    Kristin says

    February 7, 2015 at 9:10 am

    I’m excited to try this tonight for dinner. I’m going to do half pepperjack for me because I love it. And half Colby for the kids.

    Reply
  31. 53

    Erin says

    February 7, 2015 at 4:05 pm

    I was wondering how long to cook if I used canned chicken?? Thanks.

    Reply
    • 54

      Jamie S. says

      February 8, 2015 at 12:40 pm

      I cook just long enough for everything to get hot and melt the cheese. With canned chicken I still cook for about 30 minutes.

      Reply
  32. 55

    Rachel says

    February 10, 2015 at 7:06 pm

    Add a layer of thin sliced smoked ham between the chicken and cheese and it is chicken cordon bleu. Super Yummy!!

    Reply
    • 56

      Jamie S. says

      February 11, 2015 at 3:14 pm

      Brilliant! Thanks for the idea!

      Reply
  33. 57

    Carie W says

    February 19, 2015 at 5:17 pm

    Sounds yummy! Maybe I’m remembering wrong, but doesn’t boxed Stove Top stuffing come with a ‘seasoning packet’ separate from the bread crumbs? Do you use both parts or just the bread crumb portion. Or perhaps I’m just wrong about the Stove Top! Totally possible! Thanks for the recipe!

    Reply
  34. 58

    Arlene Sullivan says

    February 23, 2015 at 9:34 am

    I am going to make this tonight. I am wondering what most of you did with the stuffing? Did you make it first or put it on dry?

    Reply
    • 59

      Jamie S. says

      February 26, 2015 at 10:44 am

      I put it on dry, but I’ve never tried making it first. I may have to try that out.

      Reply
  35. 60

    M says

    March 2, 2015 at 8:20 am

    Looks good- can’t wait to try! Two questions- can you use chicken cutlets? And what size pan to use? Thanks!

    Reply
    • 61

      Jamie S. says

      March 3, 2015 at 2:56 am

      Chicken cutlets I’m sure would work great too.
      I use an 8×11 or 9×13 – just depends how hungry we are ;)
      I also sometimes make a 9×9 to eat and then anther 9×9 for the freezer.

      Reply
  36. 62

    Anonymous says

    March 5, 2015 at 1:27 am

    Maybe I’m remembering wrong, but doesn’t boxed Stove Top stuffing come with a ‘seasoning packet’ separate from the bread crumbs? Do you use both parts or just the bread crumb portion. Or perhaps I’m just wrong about the Stove Top!

    Reply
    • 63

      Jamie S. says

      March 5, 2015 at 3:09 pm

      No, it doesn’t have a seasoning packet (at least what I use), so you can just sprinkle on as much or as little as you want.

      Reply
  37. 64

    Robin says

    March 5, 2015 at 9:47 pm

    Thank you! This was so easy and tasty! Made 2 batches ( 1 for my family and one for a sick friend) and everyone loved it!

    Reply
    • 65

      Jamie S. says

      March 6, 2015 at 5:22 am

      I’m so glad! You’re such a good friend!

      Reply
  38. 66

    Kate says

    March 10, 2015 at 12:53 am

    Am I correct to assume the chicken breasts called for are boneless? ust double checking before giving this a go :)

    Reply
    • 67

      Jamie S. says

      March 10, 2015 at 5:08 am

      Yes they are! Sorry, I should have mentioned that!

      Reply
  39. 68

    Samantha says

    March 18, 2015 at 5:48 pm

    Curious, does it matter the flavor of stuffing? I made my grocery based on the pictures and bought chicken stuffing but now that I’m preparing to make the dish I noticed the recipe calls for turkey stuffing.

    Reply
    • 69

      Jamie S. says

      March 19, 2015 at 6:45 am

      It doesn’t really matter, I use whatever I have.

      Reply
  40. 70

    Jerry says

    March 25, 2015 at 11:00 am

    I am thinking you could also use mushroom soup and do a mushroom and swiss chicken.

    Reply
  41. 71

    CARI says

    March 25, 2015 at 5:14 pm

    how does your freezer meal group work?

    Reply
    • 72

      Jamie S. says

      March 26, 2015 at 11:22 am

      Ours is very laid back. We have a Facebook group. and each month someone offers to host it at their house. If anyone wants to participate for that month they go ahead and respond so we know how many meals to make. We actually have a freezer exchange tonight, and 5 people signed up so we just show up with 5 meals and swap them.

      Reply
  42. 73

    Alissa says

    March 26, 2015 at 1:13 am

    I made this tonight and it was sooooooooooooooo good! Thank you so much for sharing your recipe.

    Reply
    • 74

      Jamie S. says

      March 26, 2015 at 11:20 am

      Yeah! That makes me super happy!

      Reply
  43. 75

    Linda says

    March 27, 2015 at 5:56 pm

    Hi Jamie: I just finished making this dish for dinner…it was absolutely wonderful. I used the Jack cheese and it added a nice little kick to the dish. This is definitely a keeper. Thanks for a great, fast recipe.

    Reply
    • 76

      Jamie S. says

      April 9, 2015 at 8:30 am

      That’s great! It’s definitely a keeper in our fam!

      Reply
  44. 77

    Anonymous says

    May 11, 2015 at 1:54 pm

    Just made this for tonight’s dinner, all I can say is that it was absolutely lovely and had them asking for more.

    I added a few chilli flakes to the breadcrumbs which I made instead of the packet will most definitely make this again.

    Reply
    • 78

      Jamie S. says

      May 13, 2015 at 4:44 am

      Oooh, I like the chili flakes idea!

      Reply
  45. 79

    Suzi says

    May 20, 2015 at 1:55 pm

    Jamie, this was one of my mother’s favorite “serve chicken to company” recipes so I’ve been making it for years with a few of her alterations. I always use Lorraine swiss and always crush the stuffing in the bag BEFORE I open the bag. But, I think the one alteration which makes the largest difference is the thinning of the soup with 1/2 can of white wine. Love that it is so easy and so impressive.

    Reply
    • 80

      Jamie S. says

      May 20, 2015 at 2:01 pm

      Fabulous alterations! Thanks for sharing!

      Reply
  46. 81

    Kris says

    May 21, 2015 at 8:01 pm

    I used frozen chicken and put it in as is and didn’t thaw because I wasn’t sure if I was supposed to or not because directions didn’t say. Well, at the end the chicken was not done at all so I cooked it prob another 15-20 min and I’m eating it right now and hope I don’t get food poisoning.

    Reply
  47. 82

    Pilar says

    May 28, 2015 at 9:07 pm

    This recipe sounds very versatile. Have you tried it with pork chops? Maybe the boneless ones with perhaps a cream of onion soup. I’m tempted.

    Reply
    • 83

      Jamie S. says

      June 16, 2015 at 4:23 am

      Hmmm, sounds yummy! Let me know if you try it!

      Reply
  48. 84

    Laura says

    June 8, 2015 at 7:38 pm

    This was so good and husband approved! I found the recipe after I had already gone grocery shopping but had similar items at home. I had 1 pound of chicken tenders, cream of broccoli and panko crumbs. I’ll definitely make this again with more chicken so that there are leftovers!

    Reply
  49. 85

    Cindy says

    June 15, 2015 at 12:04 pm

    I made this for the first time last night after pinning it on Pinterest. Let me just say my guy and his daughter said I can make it again anytime I want! I also used the pepper jack cheese and it was just enough to enhance the flavor.

    I only did one thing different from your recipe – I still used chicken breasts, but I cut them into 1″ pieces and arrange on the bottom of my pan. It seemed to make it last longer, and we even had enough left for lunches today.

    Thanks Again!

    Reply
  50. 86

    Amber says

    July 21, 2015 at 6:13 pm

    I just prepared this and layered it all wrong. I forgot about the cheese lol so it’s layered chicken, cream of chicken mixture, cheese, then stuffing.. Will it be awful? Never made it before and was hoping my husband would like it now I’m worried.

    Reply
    • 87

      Jamie S. says

      July 25, 2015 at 2:19 pm

      It might turn out fine. Everything tastes better with cheese, but your healthier version will probably work too ;)

      Reply
  51. 88

    Janet Bradley says

    September 14, 2015 at 10:56 am

    We are saucy people, can this be made with extra sauce? Can I up the milk to 1 cup? Or do you have any suggestions as to how to make this more saucy!!!!

    Thanks, Janet

    Reply
    • 89

      Jamie S. says

      September 15, 2015 at 10:17 am

      I’m sure you can! I’ve actually made it where I’ve cooked the chicken and sauce separate so you can put as much sauce as you want on!

      Reply
  52. 90

    ladymAA says

    September 15, 2015 at 1:24 pm

    To make it a little healthy use the healthy heart soup and the stove top has tons of sodium try using stuffing with the lowest sodium possible, depending on what your local stores carry.

    Reply
  53. 91

    Diane F says

    October 5, 2015 at 6:35 am

    If you use a 9×13 pan and more chicken do you double the cream of chicken soup mix?

    Reply

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