Swiss Chicken Casserole (+Video)
This Swiss Chicken Casserole is creamy, cheesy chicken topped with stuffing! Flavorful and super easy, it can be prepared and ready to eat in about an hour!
A FILLING DINNER CASSEROLE
Ready for a simple chicken casserole dish that even the kids will love? Then give this Swiss Chicken Casserole recipe a try! It’s so simple to make, just layer everything and pop it in the oven for a family friendly dinner recipe. You only need a few pantry staple ingredients to whip up this simple recipe, making it perfect for busy weeknights!
FREQUENTLY ASKED QUESTIONS:
This would be incredible with some steamed vegetables. I like to serve this with my Maple Carrots or my Bacon Green Beans but it would also be delish with some steamed corn and a good side salad.
No worries, you can use cream of mushroom soup or any other cream of something soup you like. If you want to make your own cream of mushroom soup to use, you can use this homemade cream of chicken soup recipe.
No, if you don’t enjoy Swiss cheese, you can use Mozzarella cheese or Provolone cheese slices instead.
Of course. If you don’t like cooking them up a whole, you can dice up the chicken breasts before cooking.
Nope. If you have chicken tenders, they can be used instead of the large chicken breasts. You can use chicken thighs as well Keep in mind, dark meat takes a bit longer than white meat to cook.
I would assemble this all the way through adding the chicken soup mixture. Then cover it with aluminum foil and refrigerate until you’re ready to bake it. Then you can pull it out and add the stuffing and melted butter before putting the foil back on and baking.
You don’t want to add the stuffing and melted butter before storing it because it will start to absorb the moisture from the soup and become soggy before you bake the casserole.
Keep leftovers in the fridge, covered or in an airtight container for up to 3-5 days. I don’t recommend trying to freeze this as it will change texture as it thaws and reheats.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- boneless, skinless chicken breasts – as I stated above, you could use chicken tenders. I would not recommend frozen chicken.
- grated parmesan cheese – I think the grated works better here but you could certainly use shredded.
- Swiss cheese – if you aren’t a fan of Swiss cheese then use whatever sliced cheese you do enjoy.
- cream of chicken soup – if you are trying to cut back on the sodium levels, you could use a low or no sodium cream of chicken.
- chicken broth – you could also use chicken stock (store bought or homemade chicken stock) and you can use low or no sodium here as well.
- garlic cloves – Use the fresh stuff if possible. Jarred garlic will do but since we aren’t using a ton of seasoning here, the fresh garlic is going to give you the most flavor.
- butter – I use salted but you could use unsalted butter.
- Stove Top stuffing mix – I suggest using chicken Stove Top but if you have another brand you enjoy then you can certainly use that instead.
HOW TO MAKE SWISS CHICKEN CASSEROLE
First, preheat the oven to 350F degrees and use nonstick cooking spray to coat a 9×13-inch baking dish. Add the cream of chicken soup, chicken broth and minced garlic to a large mixing bowl and stir until combined. Add the chicken breasts to the bottom of the sprayed baking dish.
Add the grated parmesan, salt and pepper to the tops of the chicken breasts in the baking dish. Use 2 slices of Swiss cheese to cover each piece of seasoned chicken in the dish.
Dump the soup mixture on top of the cheese and spread it around so it covers the chicken breasts as much as possible. Carefully, sprinkle the dry Stovetop stuffing mix over the layered soup, cheese and chicken. Cover as much of the ingredients in the baking dish as you can.
Evenly pour the melted butter on top of the stuffing mix. Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the dish from the oven and take the foil off. Then bake again for another 15-20 minutes so the top of the stuffing browns and the chicken gets to finish baking. Use a meat thermometer to make sure the chicken breasts reach 165F before serving.
Add the optional parsley, if using, and serve this casserole immediately.
CRAVING MORE RECIPES?
Swiss Chicken Casserole (+Video)
Ingredients
- 6 boneless, skinless chicken breasts
- ¼ cup grated parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 12 slices Swiss cheese
- 10.5 ounce can cream of chicken soup
- 1 cup chicken broth
- 2 garlic cloves, minced
- ½ cup melted butter
- 8 ounce package Stove Top stuffing mix
- 1 teaspoon fresh minced parsley (optional)
Instructions
- First, preheat the oven to 350F degrees and use nonstick cooking spray to coat a 9×13-inch baking dish.
- Add the cream of chicken soup, chicken broth and minced garlic to a large mixing bowl and stir until combined.
- Add the chicken breasts to the bottom of the sprayed baking dish.
- Add the grated parmesan, salt and pepper to the chicken breasts in the baking dish, flipping over to get both sides (not shown in video.)
- Use 2 slices of Swiss cheese to cover each piece of seasoned chicken in the dish.
- Pour the soup mixture on top of the cheese and spread it around so it covers the chicken breasts as much as possible.
- Carefully, sprinkle the dry Stovetop stuffing mix over the layered soup, cheese and chicken.
- Evenly pour the melted butter on top of the stuffing mix.
- Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
- Remove the dish from the oven and take the foil off. Then bake again for another 15-20 minutes so the top of the stuffing browns and the chicken gets to finish baking. Use a meat thermometer to make sure the chicken breasts reach 165F before serving.
- Add the optional parsley, if using, and serve this casserole immediately.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Brandee,
I love the Swiss Chicken Casserole recipe. I’ve made it three times already. Once for my sister who wants the recipe AND VIDEO. I can’t figure out how I can capture the Video. Is there a path that I can use to get the video? Or conversely the URL for the video. I would really appreciate that. My sister is 50 Y/O and learning a lot about cooking. She had no experience cooking until she moved up close to my wife and me. Of course, if she asks my wife about how to cook, my wife says, “ask Ken”. Thanks for the lovely recipe. It is in my frequently used recipe chapter and I used your Name and @thecountrycook.
Hi Ken! Thank you so much! What a wonderful comment and it means so much that you took the time to come back and let me know. I’m sorry the video is giving you trouble. I actually have it posted on YouTube. You might be able to access it better over there. Here is the YouTube link: https://youtu.be/9K8RHIb4VQg?si=VVp8N_zEROnqmeVt
Lovely recipe for Swiss Chicken Casserole, however, is it possible to have it in English ,like 1/4 tsp, rather than the metric I do not know how to measure 0.67 of a garlic.
Thank you.
I’m not sure what settings you have it in. Maybe you accidentally hit a button because it is in American measurements. Maybe a little glitch in the system happened
Sooooooooooo. YUMMMMMMM. I actually added fresh mushrooms to mine. Thank you. Delicious!!!!
can this be prepped in morning and bake it for dinner?
I actually already answered that question above in the FAQ section 🙂
Thank you for this recipe! All of your tips are so helpful too. We all really enjoyed this one!
I have a glass top stove and it says I’m not supposed to put aluminum foil in the oven, can you suggest something that might work instead? nobody has answered me yet on other sites. Thank you for your time and do have a pleasant day.
It is not advised to use aluminum on top of the stove because it can scratch the glass but you can use aluminum foil inside the oven itself. I had a glass top stove and there’s nowhere that says you can’t use aluminum in the oven and I did that for years without issue. There is no oven made out there where you can’t use aluminum foil inside the oven. It’s just suggested not to use it when cooking on the stovetop because it can scratch the glass.
My stove says not to line the bottom of the oven with foil but you can use foil over pans of food that is cooking.
Really great recipe!
I’m meal prepping for my parents who are 88 and 89. I was wondering if I cut up the breasts to make individual 2 person servings after cooking, how long would you suggest I cook it. Thanks ❤️
Hi Jennifer! I don’t see why you couldn’t do that. As for the cooking time, it should be close to the same. I would go by chicken temperature though to know for sure when it is done (165F degrees) for chicken breasts 🙂
can I double the soup and broth to have extra sauce to put over noodles?
I’m sure you could 🙂
Great easy recipe