Swiss Chicken Casserole

12 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Swiss Chicken Casserole is the perfect comforting weeknight dinner with a rich, creamy, cheesy coating, and flavorful stuffing mixture.

This family-friendly casserole dish is an easy Weeknight Meal that you can have ready for the oven in minutes. The combination of chicken, cheese, and stuffing brings lots of classic comfort food flavors to your dinner table all in one dish. For more comforting chicken dinners try our Classic Chicken Casserole and Chicken Pot Pie.

Swiss Chicken Casserole spoonful from serving dish

This cheesy Swiss Chicken Casserole has quickly become a family favorite in our house. The tasty chicken is covered with melty Swiss cheese. Then creamy chicken soup is poured over, and it’s all finished off with a crunchy stuffing topping. It’s flavorful, filling, and wonderfully comforting.

On top of that, this recipe is so easy to make. It’s perfect for days when you want a hearty dinner, but don’t want to spend your whole evening in the kitchen. The casserole comes together in a matter of minutes. Then you can just pop it in the oven and relax while it bakes. Once it’s done, you’ll have a beautiful meal with hardly any effort.

Swiss Chicken Casserole collage

Swiss Chicken Casserole is so filling, that it can be a complete meal on its own. However, it’s also nice to pair with an equally easy side dish. You can toss together a nice side salad or cook up some Roasted Vegetables to go along with your easy chicken for a quick, balanced meal that you can make any night of the week.



  • Prep time: Before starting the recipe, preheat the oven to 350 degrees, and grease a 9×13 inch casserole dish with nonstick spray or a little butter. Then slice the skinless chicken breasts into 1-inch bite-sized pieces.
  • Assemble: Lay a chicken base out over the bottom of the prepared casserole dish. Top the chicken off with a layer of Swiss cheese slices. In a separate bowl whisk together the cream of chicken soup and whole milk. Then pour the mixture over the chicken. Add the dry stuffing mix and melted butter to a bowl. Mix them together until well combined. Then sprinkle the stuffing over the casserole.
  • Bake time: Cover the dish with foil and bake for 40 minutes. Pause the baking time after that to uncover the super creamy chicken casserole. Then bake for another 10 minutes. Take from the oven and enjoy!
Swiss Chicken Casserole stuffing topping after baking


  • Vegetables: Toss any of your favorite frozen vegetables in with the chicken pieces. The casserole would taste great with peas, broccoli, cauliflower, carrots, or corn. Mix the vegetables with the chicken to add some extra color, texture, and flavor to the dish.
  • Topping: You can add other ingredients to your crunchy stuffing topping. Sprinkle crushed crackers or chopped nuts over the top before baking.
  • Seasoned chicken: To experiment with the taste, you can also season chicken with black pepper, parsley, garlic powder, thyme, or paprika.
  • Cheese: This chicken casserole tastes absolutely divine with Swiss cheese, but you can also experiment with different cheese varieties. Cheddar, mozzarella, provolone, Pepper Jack, Monterey Jack, or Parmesan would also taste great.
  • Chicken Noodle Casserole: For a tasty chicken noodle casserole start cooking pasta towards the end of the casserole baking time. Shortcut noodles like egg noodles, penne, or rigatoni will work best. Once the casserole is done you can serve the cheesy chicken over a serving of pasta. It will make the dish more filling, and help the casserole go further if you’re feeding a big crowd.
Swiss Chicken Casserole on serving plate with salad



  • Serve: If you have any leftover Swiss Chicken Casserole, don’t leave it at room temperature for more than 2 hours.
  • Store: Let the dish cool down, and then cover the dish or transfer it to an air-tight container to store in the fridge for 3-4 days. You can reheat the amazing meal in the microwave or oven to eat later.
  • Freeze: You can also seal the Swiss Chicken Casserole to freeze it. Put it all in the freezer together, or transfer it into meal-sized containers so that you can reheat one serving at a time.

Pin this recipe now to remember it later

Pin Recipe

Swiss Chicken Casserole

Swiss Chicken Casserole is the perfect comforting weeknight dinner with a rich, creamy, cheesy coating, and flavorful stuffing mixture.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 4 boneless chicken breasts , cut into 1" cubes
  • 8 slices Swiss cheese
  • 2 cans condensed cream of chicken soup , 10.75 ounce cans
  • 1/3 cup whole milk
  • 3 cups stuffing mix
  • 1/4 cup unsalted butter , melted


  • Preheat oven to 350 degrees and grease a 13×9 inch baking dish.
  • Add the chicken to the baking dish and top with Swiss cheese.
  • Whisk together the cream of chicken soup and whole milk.
  • Pour over the Swiss cheese evenly.
  • In a large bowl add the stuffing mix and evenly pour over the melted butter and toss well to combine.
  • Arrange the stuffing mix over the chicken.
  • Cover with foil and bake for 40 minutes.
  • Uncover and bake for 10 minutes.


Calories: 420kcal | Carbohydrates: 50g | Protein: 19g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 1237mg | Potassium: 272mg | Fiber: 2g | Sugar: 6g | Vitamin A: 348IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 3mg
Keyword: Swiss Chicken Casserole
Swiss Chicken Casserole collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Hi. I plan on making this this weekend. I want to make an extra casserole for my freezer . Should I bake before I freeze or can I just assemble and freeze before baking. Thanks.

  2. Love your recipes! I need a little clarification. For the stuffing mix, would I use something like Stovetop Stuffing or something like Pepperidge Farms/Mrs. Cubbison? I am leaning toward Stovetop because of the seasonings already being all there, but am not sure. Thanks in advance for your response.

    1. I have made this many times, and I use the bagged pepperridge farm mix, which some do have seasoning in it, always comes out great!

  3. I made this last night with three variations: freshly grated swiss rather than slices; added a bag of frozen peas & carrots; and seasoned the chicken with a homemade blend of onion powder, garlic powder, thyme and a few other herbs. It was delicious!

  4. Since we’re not huge fans of anything cheddar, I will definitely be making this
    very soon. Looks so good and we love swiss. Thank you.

  5. I made this last night and it was a HUGE hit! I followed the recipe exactly, but with adding garlic powder, onion powder, and pepper. My husband requested that I make it again very soon ?

  6. What stuffing mix????? Do I mix/make my own? Do I buy it? I am confused. Your recipes leave out details that are important. I’m not sure I want your recipes. Not all there!

  7. Excellent! We only have this once a year due to high fat and sodium content. But, it is ? yummy. I will use unsalted butter next time as per your recipe. Thank you.

    1. We just happened to have all the ingredients, except we don’t eat cheese of any kind. We put the everything together and baked it with no cheese. Delicious! We are keeping this in rotation!

  8. I hesitate to make this recipe as I never have good luck reheating chicken and chicken dishes as they come out tasting “funny” and not good. Do you have any suggestions for reheating poultry without the gamy taste?