Swiss Chicken Casserole

This Swiss chicken casserole is a comforting, easy-to-make dish perfect for any night of the week. My family devours it!

It combines tender chicken breasts with creamy Swiss cheese and a flavorful sauce of cream of chicken soup and white wine. 

A buttery, crisp stuffing topping adds the perfect finishing touch.

Enjoy it fresh from the oven, with its savory aroma filling your kitchen. Simply layer, bake, then devour! 

Why You’ll Love This Swiss Chicken Casserole

Easy to Prepare: The instructions are simple, and the prep time is minimal. It’s perfect for busy weeknight meals (but elegant enough for special occasions). 

Taste Sensation: Combining melted Swiss, creamy soup, and buttery stuffing is rich and satisfying. It’ll leave everyone wanting more. 

Versatile & Customizable: Add sauteed veggies, substitute different cheeses, etc. You can even alter the flavor by picking different stuffing varieties. It’s an incredibly easy recipe to customize. 

Minimal Cleanup: Aside from melting the butter, you make this entire recipe in a single casserole dish. It saves time not just on cleanup but on preparation, too.

Ingredients

• Boneless, Skinless Chicken Breasts: Tender, lean, and protein-packed, these are the casserole’s delicious foundation. 

• Swiss Cheese: Swiss melts nicely, adding a layer of nutty, mild flavor and a creamy, gooey texture. 

• Condensed Cream of Chicken Soup: The key ingredient for a creamy, velvety sauce. It holds everything together and adds a rich, savory goodness. 

• Dry White Wine: For a splash of sophistication and added depth and complexity. 

• Butter: Melt it and mix it with the stuffing to create the golden, crispy topping. 

• Dry Bread Stuffing Mix: When baked to perfection, it adds a terrific crunch.

How to Make Swiss Chicken Casserole

Like many of my favorite dinner recipes, this one has fewer than 10 steps! 

1. Prepare. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9×13-inch baking dish. 

2. Add the chicken. Place the chicken breasts in a single layer in the dish. Then, top each one with a slice of Swiss cheese. 

3. Make the stuffing. Melt butter in a small saucepan over low heat. Once it melts, remove the pan from the heat and stir in the dry stuffing mix. Stir to coat evenly, then set aside. 

4. Make the sauce. Whisk the cream of chicken soup and white wine in a medium bowl. Once well combined, pour the sauce over the chicken in the dish. 

5. Add the stuffing. Sprinkle the buttered stuffing mixture over the chicken and soup. Be sure to distribute it evenly over the entire dish. 

6. Bake. Cover the dish with foil and bake for 50 to 60 minutes or until the chicken is fully cooked. During the last 5 to 10 minutes, remove the foil so the stuffing will crisp up. 

7. Serve. Remove the casserole from the oven and let it cool for several minutes. Then, serve and enjoy! 

Tips for the Best Swiss Chicken Casserole

A few tips for this recipe include: 

• Put in the prep work. Pound the breasts into uniformly thin pieces. This will ensure they cook faster and more evenly. Or, you can pre-cook the breasts. Sear them until lightly browned, or boil or bake them. Pre-cooking them will ensure they’re done when they come out of the oven. 

• Be generous! The recipe doesn’t actually call for seasoning the chicken. However, I always do. Sometimes, I use just salt and pepper. Other times, I use poultry seasoning, garlic, paprika, or something else. The seasonings are entirely up to you and your tastes, which is why they aren’t included in the recipe itself. 

• Select your favorite stuffing. There are plenty of different stuffing flavors on the market. The one you select will alter the casserole’s taste. I like the traditional sage stuffing best. If you prefer cornbread, chicken, etc., use those! 

• Resist the urge to prepare the stuffing! The stuffing simply needs to be mixed with melted butter. Don’t prepare it according to the package instructions.

• Get out the meat thermometer. The reading in the fattest part of the chicken should be 165 degrees Fahrenheit. If it’s any lower, the chicken isn’t fully cooked. 

• Get ahead of the game. You can prepare the dish ahead of time and refrigerate or freeze it before baking it. It’ll last unbaked in the fridge for about 2 days and quite a bit longer in the freezer. When ready to serve, bake it according to the recipe, adjusting the baking time as needed.

As for what to serve with this casserole, it pairs well with practically anything. I love to serve it with mashed potatoes and green beans, but go wild! 

Variations

As I mentioned, this recipe is highly customizable. Here are some variations I make from time to time: 

• Use chicken thighs. The recipe is basically the same, but the cooking time will be a bit longer. Chicken thighs are denser and so take longer to cook. 

• Change the cheese. Swiss is traditional. But you could also use mozzarella, provolone, or another favorite variety. 

• Swap the soup. If you want a richer, earthier taste, use condensed cream of mushroom soup instead. 

• No wine? No problem! Use chicken broth instead! I’ve never tried it with vegetable broth, but I assume it would also work. 

• Add extra veggies. Sauteed mushrooms, broccoli, onions, and kale are all good options. You could even experiment with bell peppers, carrots, and more.

• Bacon makes it better. Veggies aren’t the only add-ins you can use! Mix in some fully cooked, extra-crispy bacon for a better taste and texture. 

How to Store

Before storing any leftovers, be sure to let them cool fully first. Then follow these steps.

To Store: Wrap the baking dish tightly in plastic wrap or foil. Or transfer the leftovers to an air-tight container. Refrigerate for 3 to 4 days. 

To Freeze: Transfer any leftovers to an air-tight, freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

To Reheat: If reheating all leftovers at once, use the oven. Set it to 350 degrees and reheat in a foil-covered baking dish for 20 to 25 minutes. For smaller portions, use the microwave. Just 2 to 3 minutes on medium power should do the trick. Stir once halfway through.