Why You’ll Love This Recipe
I like this recipe because it’s simple enough for weeknights but impressive enough for guests. The creamy sauce adds richness, while the stuffing topping makes it cozy and satisfying. I also enjoy that it’s a one-dish meal that doesn’t require a lot of cleanup, yet delivers a combination of flavors and textures I crave.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
6 boneless, skinless chicken breasts
6 slices Swiss cheese
1⁄2 cup butter
1 (8-ounce) package dry bread stuffing mix
1 (10.75-ounce) can condensed cream of chicken soup
1⁄4 cup chicken broth
Salt and pepper to taste
Directions
I preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
I arrange the chicken breasts in a single layer in the dish, season with salt and pepper, and place one slice of Swiss cheese over each breast.
In a small saucepan, I melt butter over low heat, then stir in the dry stuffing mix until coated and set it aside.
In a bowl, I whisk together the cream of chicken soup and chicken broth until smooth, then pour it evenly over the chicken.
I sprinkle the buttery stuffing mixture over the top.
I cover the dish with foil and bake for 50–60 minutes, until the chicken is fully cooked and no longer pink inside.
During the last 5–10 minutes, I remove the foil so the stuffing becomes golden brown and slightly crispy.
Servings and Timing
This recipe makes 6 servings.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Variations
Sometimes I use mozzarella or provolone instead of Swiss for a milder flavor. If I want extra creaminess, I stir a little sour cream into the soup mixture. I’ve also swapped the broth for vegetable stock when I want a lighter version. For added flavor, I sprinkle fresh herbs like thyme or parsley on top before baking.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 4 days. To reheat, I bake it in the oven at 350°F until warmed through, which keeps the stuffing crisp. For quick reheating, I use the microwave, but I like to re-crisp the stuffing under the broiler for a minute afterward. I can also freeze this casserole before baking by assembling it, covering tightly, and freezing for up to 2 months.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I’ve made this with boneless thighs and it comes out just as delicious.
Can I substitute the broth with another liquid?
Yes, vegetable broth works well if I want a slightly different flavor.
Do I need to cover the casserole with foil?
Yes, covering it ensures the chicken stays moist, and removing the foil at the end crisps the topping.
Can I make this ahead of time?
Yes, I assemble it earlier in the day, refrigerate it, and bake when ready.
Can I add vegetables to the casserole?
Yes, I sometimes add sautéed mushrooms or steamed broccoli before layering the sauce.
What if I don’t like Swiss cheese?
I swap it for provolone, mozzarella, or even cheddar depending on my mood.
Can I use homemade stuffing instead of packaged?
Yes, homemade stuffing works wonderfully if I have extra time.
How do I know when the chicken is done?
I check that it reaches 165°F internally and is no longer pink inside.
Can I freeze leftovers?
Yes, I freeze portions in airtight containers for up to 2 months and reheat in the oven.
Can I double this recipe?
Yes, I double the ingredients and bake it in a larger pan for gatherings.
Conclusion
I love making this Swiss Chicken Casserole because it strikes the perfect balance between convenience and flavor. With creamy sauce, cheesy chicken, and buttery stuffing, it’s a dish that always feels comforting yet special. It’s one of those recipes I keep in my rotation for both family dinners and entertaining.
Swiss Chicken Casserole
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
This Swiss Chicken Casserole is a comforting yet elegant dish made with tender chicken breasts, creamy sauce, melted Swiss cheese, and a buttery stuffing topping. It’s easy to prepare and perfect for both weeknights and entertaining.
Ingredients
- 6 boneless, skinless chicken breasts
- 6 slices Swiss cheese
- 1/2 cup butter
- 1 (8 oz) package dry bread stuffing mix
- 1 (10.75 oz) can condensed cream of chicken soup
- 1/4 cup chicken broth
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Arrange chicken breasts in a single layer, season with salt and pepper, and place one slice of Swiss cheese over each breast.
- In a small saucepan, melt butter over low heat. Stir in stuffing mix until coated, then set aside.
- In a bowl, whisk together cream of chicken soup and chicken broth until smooth. Pour evenly over chicken.
- Sprinkle the buttery stuffing mixture over the top.
- Cover the dish with foil and bake for 50–60 minutes, until chicken is fully cooked and no longer pink inside.
- Remove foil during the last 5–10 minutes of baking to crisp the stuffing topping.
Notes
- Swap Swiss cheese for provolone, mozzarella, or cheddar for variety.
- Stir sour cream into the soup mixture for extra creaminess.
- Vegetable broth can be used instead of chicken broth.
- Add sautéed mushrooms or broccoli for more vegetables.
- Can be assembled ahead and baked later, or frozen before baking.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4g
- Sodium: 940mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 125mg
