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. For more comforting chicken dinners try my Classic Chicken Casserole and Chicken Pot Pie.
Sabrina’s Swiss Chicken Casserole
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.
Recipe Card
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 421kcal | Carbohydrates: 49g | Protein: 19g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 1236mg | Potassium: 273mg | Fiber: 2g | Sugar: 5g | Vitamin A: 348IU | Vitamin C: 0.1mg | Calcium: 179mg | Iron: 3mg
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How to Store
- Serve: If you have any leftover 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.
Variations
- 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. Short 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.
Related Recipes
More Creamy Chicken Recipes
Photos used in previous versions of this post.
has anyone made this with ritz cracker topping?
That sounds amazing Barbara! Please let us know if you used ritz cracker topping and how it turned out!
My family loves this casserole. I do add about 1-2 cups of cut up broccoli to the recipe which tastes great and cuts down on the saltiness.
Do you make the stuffing and then add on top or do you put it on dry out of the box
Thanks
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.
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.
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!
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!
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.
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 ?
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!
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.
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!
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?