Swiss Chicken Casserole
Swiss chicken casserole is tender chicken and melty Swiss cheese baked in a creamy sauce under a crunchy, buttery stuffing topping. Make it for a weeknight dinner or a potluck, or drop it off for a friend who could use a meal. It’s made with pantry staples and takes about 55 minutes to make 6 servings.
When I was a kid, I thought stuffing was a Thanksgiving thing. Period. But every time we went to the grocery store, there it was on the shelf. All year long.
Here’s the thing. I eat spaghetti for breakfast. So let’s throw out the rules and have stuffing all year long too.
This one bakes tender chicken and Swiss cheese in a creamy sauce under a crunchy topping of cornbread dressing. I mean stuffing. Or whatever you call it.
If chicken casseroles are your thing, I’ve got a few more listed below.
More Easy Chicken Casseroles
- French Onion Chicken Casserole – chicken, caramelized onions and Swiss cheese baked under flaky biscuits
- Chicken Hashbrown Casserole – cheesy hash browns and chicken under a crunchy cornflake topping
- 4 Ingredient Chicken and Stuffing – the slow cooker take on chicken, stuffing and cream of chicken soup
- Chicken Bubble Up Casserole – creamy pot pie filling baked under golden biscuits
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Chicken – Boneless, skinless chicken breasts cut into large chunks, like you’d cut for kebabs. Big pieces are easier to scoop and serve.
Swiss Cheese – Slices, not shredded. Get it sliced fresh at the deli counter. It melts best.
Stuffing Mix – I use Pepperidge Farm cornbread stuffing. Regular herb stuffing works too. You need 8 ounces, and most bags are 6 ounces, so grab the bigger bag.
Cream of Chicken Soup – I use the no sodium kind. Taste the sauce after you stir in the milk and add salt if it needs it. You can always add salt, but it’s really hard to take it away.
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How To Make Swiss Chicken Casserole
- Preheat the oven to 350°F and spray a 9×13 baking dish with nonstick spray.
- Trim the chicken breasts and cut them into large chunks. Spread them in the dish and sprinkle with the salt and pepper.
- Cover the chicken with the Swiss cheese slices.
- In a medium bowl, stir the cream of chicken soup and milk together until smooth.
- Pour it over the chicken and cheese.
- Sprinkle the dry stuffing mix over the top in an even layer, then drizzle the melted butter over the stuffing.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake 10 to 15 minutes more, until the chicken reaches 165°F.
- Let it sit about 5 minutes so the sauce thickens, then serve hot.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage, Reheating and Make Ahead
Store leftovers in an airtight container in the fridge for up to 3 days. The microwave works in a pinch, but the chicken can get a little tough and the cheese can clump. I warm it in a skillet or in the oven until it’s hot all the way through.
To make it ahead, bake it without the stuffing topping, let it cool completely, and refrigerate it for up to 3 days. Let the dish sit out for 30 minutes, add the stuffing and melted butter, then bake until it’s hot all the way through. The topping stays crunchy that way.
Variations
Chicken Thighs – Use boneless, skinless chicken thighs in place of the breasts.
Whole Chicken Breasts – Skip the chunks. Pound the breasts to an even thickness with a meat mallet and lay them in the dish whole.
Other Cheeses – Swap the Swiss for Muenster, mozzarella, provolone, cheddar, Monterey Jack or pepper Jack.
Other Cream Soups – Cream of onion, cream of mushroom or cream of celery all work. Cream of celery with the Swiss is a winner.
Spinach or Mushrooms – Add a layer of fresh spinach on top of the cheese before you pour on the soup. Fresh mushrooms work too.
Frequently Asked Questions
Yes. Halve everything and bake it in an 8×8 baking dish. Save the other half of the can of soup for another recipe.
Recipe Tips & Tricks
- Buy the Swiss sliced fresh from the deli. It melts better than packaged slices.
- Taste the soup and milk mixture before you add any extra salt.
- Leave the foil on for the first 30 minutes, then take it off so the stuffing gets crunchy.
- Grease the dish well. Baked on stuffing is no fun to scrub.
What To Serve With Swiss Chicken Casserole
It’s rich and creamy, so I like something fresh next to it. A big Italian chopped salad or some roasted brussels sprouts and carrots does the trick. And if you’re going full stuffing-all-year rebel, add a green bean casserole. A few of my favorite sides are listed below.
Easy Sides for Casserole Night
- Onion Casserole – sweet Vidalia onions and Swiss cheese under a buttery cracker topping
- Joanna Gaines Green Bean Casserole – the from scratch version with homemade crispy onions
- Crack Green Bean Casserole – green beans with bacon, cheddar and ranch
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Swiss Chicken Casserole
Ingredients
- 4 chicken breasts boneless, skinless
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 slices Swiss cheese
- 10.75 ounces cream of chicken soup
- 1 cup milk
- 8 ounces dry stuffing mix
- ¼ cup melted butter
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick spray.
- Trim the chicken breasts and cut them into large chunks. Spread them in the dish and sprinkle with the salt and pepper.
- Cover the chicken with the Swiss cheese slices.
- 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 in an even layer. Drizzle the melted butter over the stuffing.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for another 10 to 15 minutes, until the chicken reaches an internal temperature of 165°F.
- Let it rest about 5 minutes so the sauce thickens. Serve hot.
Notes
- Stuffing: Pepperidge Farm cornbread or regular herb stuffing. Most bags are 6 ounces, so buy the larger bag.
- Swaps: Chicken thighs for breasts. Muenster, mozzarella, provolone, cheddar, Monterey Jack or pepper Jack for the Swiss. Cream of onion, mushroom or celery for the cream of chicken.
- Add ins: A layer of fresh spinach on the cheese, or fresh mushrooms.
- Make ahead: Bake without the stuffing, cool and refrigerate up to 3 days. Sit out 30 minutes, add stuffing and butter, and bake until hot.
- Leftovers: Fridge up to 3 days. Reheat in a skillet or the oven.
Nutrition
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