Description
This Swiss Chicken Casserole is a comforting, family-friendly dish that combines tender chicken breasts, creamy Swiss cheese, and a crunchy herb-seasoned stuffing topping. It’s the perfect one-pan meal for busy weeknights or for when you’re craving a classic casserole that’s both easy to prepare and deeply satisfying. With a prep time of just 10 minutes and a bake time of around 45 minutes, this hearty dish will quickly become a favorite in your dinner rotation.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 slices Swiss cheese
- 1 can (10.75 oz) cream of chicken soup
- ¼ cup milk
- 2 cups herb-seasoned stuffing mix
- ½ cup unsalted butter, melted
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with butter or cooking spray.
- Prepare the chicken breasts: If needed, pound the chicken to an even thickness to ensure even cooking.
- Layer the chicken in the prepared baking dish. Place a slice of Swiss cheese on top of each chicken breast.
- Mix the soup and milk: In a bowl, whisk together the cream of chicken soup and milk until smooth. Pour the mixture over the cheese-covered chicken breasts, spreading evenly.
- Top with stuffing mix: Sprinkle the herb-seasoned stuffing mix evenly over the casserole.
- Drizzle melted butter over the stuffing mix to ensure a golden, crispy topping.
- Bake for 45-50 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the topping is golden brown.
- Rest and serve: Let the casserole rest for a few minutes before serving. Garnish with freshly chopped parsley, if desired.
Notes
- Make it ahead: You can assemble the casserole up to 24 hours in advance and refrigerate it before baking. This makes it a great option for meal prepping or preparing in advance for guests.
- Substitutions: For a different flavor, you can substitute Provolone, Mozzarella, or Gruyère cheese for the Swiss cheese. If you’re looking for a lighter option, use low-fat cheese and reduced-fat cream of chicken soup.
- Vegetable add-ins: Add mushrooms, spinach, or broccoli to the casserole for added nutrition and flavor. Simply layer the vegetables between the chicken and the cheese.
- Freezing instructions: After baking, let the casserole cool completely. Wrap it tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating tip: For the best texture, reheat in the oven at 350°F (175°C) for about 20 minutes. Cover with foil to prevent the casserole from drying out and remove the foil in the last few minutes to crisp up the topping.