I love making this Swiss Chicken Casserole when I want something comforting, simple, and satisfying without spending hours in the kitchen. It’s creamy, cheesy, and baked to perfection with tender chicken and a savory stuffing topping that always feels like home cooking.
Why You’ll Love This Recipe
I enjoy this recipe because it uses basic pantry ingredients and comes together quickly with very little prep. I like how the creamy sauce keeps the chicken moist while the Swiss cheese adds a rich, slightly nutty flavor. It’s also a great dish for family dinners since it’s filling, cozy, and easy to serve.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 (10.5 ounce) can condensed cream of chicken soup
1/4 cup milk
6 skinless, boneless chicken breasts
6 slices Swiss cheese
2 cups herb-seasoned stuffing mix
Directions
I start by preheating the oven to 350°F (175°C). I lightly grease a baking dish and place the chicken breasts in a single layer. In a bowl, I mix the cream of chicken soup with the milk until smooth, then I pour this mixture evenly over the chicken.
Next, I lay the Swiss cheese slices on top of the chicken and sauce. I sprinkle the herb-seasoned stuffing mix evenly over everything, making sure the top is well covered. I bake the casserole uncovered for about 45 to 50 minutes, until the chicken is fully cooked and the top is golden and slightly crisp.
Servings And Timing
I usually get about 6 servings from this casserole.
Preparation time: around 10 minutes
Baking time: 45–50 minutes
Total time: approximately 1 hour
Variations
I sometimes add a layer of steamed broccoli or green beans under the chicken for extra vegetables. When I want more flavor, I mix a little melted butter into the stuffing mix before sprinkling it on top. I also like swapping Swiss cheese for mozzarella or provolone if I want a milder taste.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at 325°F until warmed through, but the microwave works well for quick portions. I usually add a small splash of milk before reheating to keep it creamy.
FAQs
Can I Use Chicken Thighs Instead Of Breasts?
I can use boneless, skinless chicken thighs if I want a juicier result, though the cooking time may need a few extra minutes.
Can I Make This Casserole Ahead Of Time?
I often assemble the casserole a few hours ahead and keep it covered in the refrigerator until I’m ready to bake it.
Is It Possible To Freeze This Dish?
I can freeze it before baking, tightly wrapped, for up to 2 months. I thaw it overnight in the fridge before baking.
What Can I Serve With Swiss Chicken Casserole?
I like serving it with a simple green salad, roasted vegetables, or mashed potatoes.
How Do I Know The Chicken Is Fully Cooked?
I make sure the chicken reaches an internal temperature of 165°F and is no longer pink in the center.
Conclusion
I keep coming back to this Swiss Chicken Casserole because it’s easy, comforting, and always dependable. It’s one of those recipes I trust for busy evenings, potlucks, or whenever I want a warm, homemade meal that everyone enjoys.
