I love how this Swiss Chicken Casserole comes together into a creamy, comforting dish that feels both simple and satisfying. With tender chicken, rich mushroom sauce, and melty Swiss cheese, this is the kind of recipe I turn to when I want an easy dinner that still feels special and homemade.
Why You’ll Love This Recipe
I like this recipe because it uses minimal ingredients while delivering big flavor. I appreciate how everything bakes together in one dish, making cleanup easy. I also enjoy how creamy and cheesy it turns out, which makes it perfect for busy weeknights, family dinners, or even casual gatherings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 cup Swiss cheese, shredded
1 can (10.5 oz) cream of mushroom soup
Directions
I start by preheating the oven to 375°F (190°C). I lightly grease a baking dish so nothing sticks.
I place the chicken breasts in a single layer in the dish.
I spread the cream of mushroom soup evenly over the chicken, making sure each piece is well covered.
I sprinkle the shredded Swiss cheese over the top.
I bake the casserole uncovered for about 45 minutes, until the chicken is cooked through and the cheese is melted and lightly golden.
I let it rest for a few minutes before serving so the sauce thickens slightly.
Servings And Timing
I usually get about 4 servings from this recipe.
Preparation time is around 10 minutes.
Baking time is approximately 45 minutes.
Total time comes to about 55 minutes.
Variations
I sometimes add sliced mushrooms on top of the chicken for extra earthiness.
I like mixing a little garlic powder or onion powder into the soup for more flavor.
I occasionally swap Swiss cheese with mozzarella or provolone when I want a milder taste.
I enjoy adding a crunchy topping by sprinkling crushed crackers or breadcrumbs before baking.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, I use the oven at 350°F until warmed through, or I microwave individual portions in short intervals to keep the chicken moist.
FAQs
Can I use frozen chicken breasts?
I prefer using thawed chicken so it cooks evenly, but I make sure frozen chicken is fully thawed before baking.
Can I add vegetables to this casserole?
I like adding broccoli or green beans, as they pair well with the creamy sauce.
How do I know the chicken is fully cooked?
I check that the internal temperature reaches 165°F and that the juices run clear.
Can I make this ahead of time?
I often assemble it a few hours ahead and keep it covered in the fridge until ready to bake.
What can I serve with Swiss chicken casserole?
I usually serve it with rice, mashed potatoes, or a simple green salad.
Conclusion
I find this Swiss Chicken Casserole to be a reliable, comforting recipe that never disappoints. I enjoy how easy it is to prepare and how creamy and flavorful it turns out every time. This is one of those dishes I like to keep in my regular dinner rotation.
Swiss Chicken Casserole is a creamy, cheesy baked dish made with tender chicken breasts, cream of mushroom soup, and melted Swiss cheese. It’s an easy, comforting meal perfect for busy nights or family dinners.
Ingredients
4 boneless, skinless chicken breasts
1 cup Swiss cheese, shredded
1 can (10.5 oz) cream of mushroom soup
Instructions
Preheat oven to 375°F (190°C) and lightly grease a baking dish.
Place chicken breasts in a single layer in the prepared dish.
Spread cream of mushroom soup evenly over the chicken.
Sprinkle shredded Swiss cheese on top.
Bake uncovered for 45 minutes, until chicken is cooked through and cheese is melted and lightly golden.
Let rest for a few minutes before serving to allow sauce to thicken.
Notes
Add sliced mushrooms for extra texture and flavor.
Mix in garlic powder or onion powder for added depth.
Use mozzarella or provolone for a milder cheese option.
Top with crushed crackers or breadcrumbs for crunch.
Serve with rice, mashed potatoes, or steamed vegetables.
