Swiss Chicken Casserole is juicy chicken breasts under melted Swiss cheese and a creamy sauce, topped with buttery, golden herb stuffing. It is a comforting chicken and stuffing casserole for a weeknight or a Sunday dinner, and it takes only six ingredients.
How to make Swiss chicken casserole: Lay chicken breasts in a 9×13-inch dish, top each with two slices of Swiss, pour on cream of chicken soup whisked with milk, sprinkle with stuffing mix and drizzle with melted butter. Bake at 350°F for 45 to 50 minutes, until the chicken reaches 165°F.
Why You’ll Love It
- Six ingredients: chicken, Swiss cheese, cream of chicken soup, milk, stuffing mix and butter.
- No pre-cooking: the raw chicken bakes right under the sauce.
- Three textures: tender chicken, gooey cheese and a crisp, buttery stuffing crust.
- 15 minutes of prep: the oven does the rest.
Ingredient Notes
Chicken breasts: Four boneless, skinless breasts. Pound the thick end of any large breast so each one is the same thickness and they finish together.
Swiss cheese: Two slices per breast. Swiss melts smooth and has a mild, nutty flavor that suits the creamy sauce.
Cream of chicken soup and milk: Whisked together, they make a sauce that keeps the chicken moist while it bakes.
Herb-seasoned stuffing mix: Two cups of the dry mix go straight on top. It toasts into a crunchy crust while the bottom soaks up a little sauce.
Butter: Half a cup, melted and drizzled over the stuffing. I make sure every bit of stuffing gets some butter, because the dry spots stay pale and hard.
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Ingredients
- 4 boneless, skinless chicken breasts
- 8 slices Swiss cheese
- 1 can (10.75 oz) cream of chicken soup
- 1/4 cup milk
- 2 cups herb-seasoned stuffing mix
- 1/2 cup unsalted butter, melted
- Fresh parsley, chopped, for garnish (optional)
How to Make Swiss Chicken Casserole
1. Heat the oven. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Add the chicken and cheese. Lay the chicken breasts flat in the dish, pounding thicker pieces to an even thickness if needed. Place two slices of Swiss cheese on each breast.
3. Add the sauce. In a medium bowl, whisk the cream of chicken soup and milk until smooth. Pour it evenly over the chicken.
4. Add the stuffing. Sprinkle the stuffing mix evenly over the top.
5. Butter and bake. Drizzle the melted butter over the stuffing. Bake for 45-50 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the topping is golden brown.
6. Rest. Let the casserole rest for a few minutes, then garnish with parsley if you like.
How to Get a Crisp Stuffing Topping
The stuffing goes on dry, and the melted butter is what turns it golden and crunchy. Drizzle it slowly across the whole surface so every crumb is moistened; bare patches stay pale and dusty.
Leave the dish uncovered. Foil would trap steam and make the stuffing soft, and the whole point of this topping is the contrast with the creamy chicken underneath.
If the top browns before the chicken reaches 165°F, lay a piece of foil loosely over it for the last few minutes. I check the thickest breast in the center of the dish, since it is always the last to finish.
Tips for Success
Why is the chicken dry?
The breasts were uneven, so the thin parts overcooked. Pound them to one thickness and take the dish out as soon as the thickest piece reaches 165°F.
Why is the sauce thin?
Chicken releases juices as it bakes. Let the casserole rest for a few minutes so the sauce thickens before serving.
Why is the topping soggy?
It was covered, or the butter pooled in one spot. Bake uncovered and drizzle the butter evenly.
Make It Ahead
Assemble the chicken, cheese and sauce in the dish up to a day ahead, cover it and refrigerate it. Keep the stuffing mix and butter separate, then add them right before baking so the topping stays crisp. Because the dish starts cold, give it a few extra minutes in the oven and check that the chicken reaches 165°F.
Variations
- Change the soup: cream of mushroom or cream of celery works in place of cream of chicken.
- Add vegetables: tuck steamed broccoli between the chicken breasts before the sauce goes on.
Stuffing also tops Chicken Broccoli Stuffing Casserole, with chicken and broccoli in a creamy sauce under melted cheese.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and use them within 3 to 4 days, or freeze them for 3 to 4 months. Reheat in the oven to keep the topping crisp, or in the microwave, until the chicken reaches 165°F.
What to Serve With It
Steamed green beans, broccoli or a fresh salad round it out. For more chicken casseroles, try Ritz cracker chicken casserole, million dollar chicken casserole or chicken cordon bleu casserole, which also uses Swiss cheese. For a slow cooker version of chicken and stuffing, there is 4-ingredient slow cooker chicken with stuffing and slow cooker Swiss cheese chicken, and creamy chicken rice casserole is another easy dinner.
Frequently Asked Questions
What makes a Swiss chicken casserole?
Swiss cheese melted over the chicken, a creamy soup sauce and a buttery stuffing topping. The Swiss cheese is what gives it the name and its mild, nutty flavor.
What’s the difference between chicken casserole and Swiss chicken casserole?
A general chicken casserole can be made with any cheese, noodles, rice or vegetables. Swiss chicken casserole is a specific combination: whole chicken breasts, Swiss cheese, cream soup and a stuffing crust.
Can I use rotisserie chicken?
Yes. Use shredded cooked chicken in place of the raw breasts and bake just until the sauce bubbles and the topping is golden, since the chicken is already cooked.
Final Notes
Drizzle the butter evenly over every bit of stuffing for a golden, crunchy top. If you have a question or make it, tell me how it turned out in the comments.
Swiss Chicken Casserole
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Ingredients
- 4 boneless, skinless chicken breasts
- 8 slices Swiss cheese
- 1 can cream of chicken soup 10.75 oz
- 1/4 cup milk
- 2 cups herb-seasoned stuffing mix
- 1/2 cup unsalted butter melted
- fresh parsley chopped, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
- Lay the chicken breasts flat in the greased baking dish. If needed, pound thicker pieces to an even thickness. Place two slices of Swiss cheese on each chicken breast.
- In a medium bowl, whisk together the cream of chicken soup and milk until smooth. Pour the sauce evenly over the cheese-covered chicken.
- Sprinkle the herb-seasoned stuffing mix evenly over the top of the casserole.
- Drizzle melted butter evenly over the stuffing. Bake for 45-50 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the topping is golden brown.
- Let the casserole rest for a few minutes after removing from the oven. Garnish with chopped parsley before serving, if desired.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
