Swiss Chicken Casserole
This quick and easy Swiss chicken casserole features tender chicken and a crunchy stuffing topping all in a creamy and cheesy sauce.
I love stuffing! I can’t think of anyone who doesn’t, especially in my family. But, for some reason, people tend to only cook it during the holidays. Why is that?
We need to change to way we think of foods only being for certain holidays or meals. I mean, my other site is full of dinner recipes that I love to eat for breakfast. So why is stuffing only for Thanksgiving? Well, not on my watch.
We are going to buck tradition and add it to this dish! Tender chicken, creamy sauce, and a crunchy topping of cornbread dressing. I mean stuffing. Or whatever you call it!
Not only is it perfect for a regular, non-holiday dinner, it’s perfect for bringing to a friend or neighbor. Or a potluck because you can easily double the recipe for a large crowd.
Step out of your comfort zone and serve this NOT at Thanksgiving. And while you’re at it make that green bean casserole to go with it!
Love uncommon recipes? Check out my French onion chicken casserole, my chicken hashbrown casserole, and this onion casserole with a crunchy cracker topping!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Chicken – I prefer to use chicken breasts and have every time I tested the recipe. But feel free to swap in some chicken thighs if you like those. Just be sure they are boneless and skinless. You can also keep the breasts whole but I prefer cutting them into large chunks to make it easier to serve.
- Cheese – Swiss cheese, because that’s the name of the recipe but feel free to switch it out for mozzarella, cheddar, and even Muenster cheese. Spice it up with pepper Jack!
- Stuffing – My favorite is the cornbread stuffing mix. I have tried it with the herb roasted one too which is delicious.
- Condensed soup – Cream of chicken soup is my go to. I actually use the no sodium version the most because it doesn’t have MSG in it. Once I make the mixture I taste it to see if it needs any salt. You can always add it but it’s really hard to take it away. Swap it out for cream of onion or mushroom soup. I tried it once with cream of celery and it was amazing with the Swiss cheese.
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How To Make Swiss Chicken Casserole
- Preheat oven to 350F. Cut chicken breasts into large chunks or pound with a meat mallet to thin them out. Place in the bottom of a greased 9×13 baking dish. Sprinkle with salt and pepper.
- Cover the chicken with the Swiss cheese slices, covering them as best you can.
- In a medium bowl, combine the cream of chicken soup and the milk. Stir until smooth.
- Pour the mixture over the chicken and cheese.
- Sprinkle the dry stuffing mix over the top of the chicken and soup mixture in an even layer. Drizzle the top with the melted butter spreading it as evenly as possible.
- Cover the dish with foil and cook for 30 minutes. Remove the foil and cook for another 10-15 minutes or until the chicken reaches an internal temperature of 165F. Remove from the oven and let set for roughly 5 minutes to allow the sauce to thicken.
For the full recipe and detailed cooking instructions, please see the recipe card at the end of this post.
Serving Suggestions
This whole dish is super rich and creamy with the sauce and cheese so I recommend serving this with a salad and some steamed or lightly roasted vegetables.
Storage & Reheating
Keep any leftovers in the fridge for up to 3 days in an airtight container. You can reheat in the microwave but I have found that the chicken can get a little tough and the cheese can clump.
I recommend warming in a skillet or in the oven until heated through.
Prep Ahead
Yes, cook and cool completely. Store in the fridge for up to 3 days. Remove, let the dish come to room temperature (30 minutes) and then bake to reheat.
You might want to leave off the stuffing topping so it’s crunchy when you bake it before serving.
I don’t recommend assembling it and storing it uncooked in the fridge!
Yes you can! You can just save the other half of the cream soup for another recipe or freeze it for later.
Using a meat mallet or rolling pin to pound the chicken breasts a little, will break apart the muscle fibers, making the chicken tender as it cooks.
You sure can! Just layer everything in a crockpot bowl like you do in the casserole dish. Cover and cook on low for 4-6 hours or on high for 2-3 hours. Similar to my slow cooker chicken and stuffing.
Variations:
- Switch up the stuffing mixture. I use a cornbread stuffing mix from Pepperidge Farms when I make this because I love cornbread, but you can also use the regular, herb roasted, country style (diced bread cubes), or the stove top version. Most come in a 6 ounce package but I like to buy the larger bags in case I need a little more than 6 ounces or want to make a double batch. Stove Top brand also has a chicken flavor and a sage flavor which are delicious too.
- Change the cheese from Swiss to Muenster, mozzarella, provolone, Monterey jack, or even pepper jack.
- Vegetables: Add a layer of fresh spinach on top of the cheese before pouring on the soup mixture. Fresh mushrooms will also be a delicious addition too.
Tips For The Best Casserole
- Pound the chicken breasts thin using a meat mallet, trim them in half, or cut into large pieces for easier eating. This will depend on the thickness of your chicken pieces.
- Use your favorite stuffing mix or make it homemade!
- Get the best cheese fresh sliced from the deli so it melts best.
- Grease the baking dish for easy clean up.
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
This Swiss chicken casserole recipe is perfect for those busy weeknights when you want some delicious comfort food without all the fuss.
Swiss Chicken Casserole
Ingredients
- 4 chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 slices swiss cheese
- 10.75 ounces cream of chicken soup
- 1 cup milk
- 6-8 ounces dry stuffing mix
- ¼ cup melted butter
Instructions
- Trim chicken breasts of excess fat. Place chicken breasts in a plastic zip top bag. Using a meat mallet, pound the chicken slightly to tenderize the meat and make them even in thickness.
- Preheat the oven to 350 F. Spray a 9×13 casserole dish with nonstick spray.
- Place the chicken breasts in the dish. Sprinkle it with salt and pepper.
- Cover with slices of Swiss cheese.
- In a medium bowl, combine the cream of chicken soup and the milk. Stir until smooth.
- Pour over the chicken and cheese.
- Sprinkle the dry stuffing mix over the top of the chicken and soup mixture in an even layer.
- Drizzle the melted butter over the top of the stuffing mixture.
- Cover the dish with foil.
- Cook for 30 minutes.
- Remove the foil and cook for another 10-15 minutes or until the chicken reaches an internal temperature of 165F.
- Remove from the oven and let set for roughly 5 minutes to allow the sauce to thicken.
Nutrition
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