Swiss Chicken Casserole is one of those comforting, flavorful dishes that feels like a warm hug for dinner. This recipe features juicy boneless, skinless chicken breasts layered under Swiss cheese, smothered in a creamy sauce of cream of chicken soup and chicken broth, then topped with a buttery stuffing mix that crisps up beautifully in the oven. It’s straightforward enough for a weeknight, yet rich and satisfying enough for when you want to treat yourself. With minimal prep and maximum cozy flavor, this casserole will quickly become a go‑to in your recipe rotation.
Why You’ll Love This Recipe
You’ll love this casserole because it hits all the right notes: tender chicken, melty Swiss cheese, a creamy sauce binding everything, and a crunchy, buttery topping that adds texture and indulgence. It’s one‑pan, comforting, and uses familiar ingredients. It’s versatile — you can adapt the stuffing topping or cheese to your liking. It also warms up beautifully the next day (if there are leftovers), making it ideal for busy cooks who still want flavor without fuss.
Ingredients
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6 boneless, skinless chicken breasts
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¼ cup grated Parmesan cheese
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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12 slices Swiss cheese
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1 (10.5 ounce) can cream of chicken soup
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1 cup chicken broth
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2 garlic cloves, minced
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½ cup melted butter
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8 ounce package dry stuffing mix (e.g., Stove Top)
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1 teaspoon fresh minced parsley (optional)
Step‑by‑Step: How to Make Swiss Chicken Casserole
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Preheat your oven to 350 °F (about 175 °C). Coat a 9×13‑inch (or equivalent) baking dish with nonstick cooking spray.
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In a large mixing bowl, combine the cream of chicken soup, chicken broth, and minced garlic. Stir until well blended.
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Arrange the chicken breasts in an even layer at the bottom of the prepared baking dish.
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Sprinkle the grated Parmesan cheese, salt and pepper over the chicken, turning the breasts so that both sides are coated.
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Place 2 slices of Swiss cheese on each piece of seasoned chicken so the cheese covers the chicken fully.
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Pour the soup/broth/garlic mixture over the cheese‑topped chicken. Spread it around so it covers as much of the chicken as possible.
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Sprinkle the dry stuffing mix evenly over the layered chicken, cheese and sauce.
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Drizzle the melted butter over the stuffing layer evenly.
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Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
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After 40 minutes, remove the foil and continue baking for another 15–20 minutes, or until the stuffing topping is nicely browned and the chicken is done. Use a meat thermometer to ensure the chicken breasts have reached 165 °F (74 °C) in the thickest part.
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Remove from oven, sprinkle the optional fresh minced parsley on top if using, and serve immediately.
Helpful Tips
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If your chicken breasts are very thick, you may want to pound them slightly or slice them horizontally so they cook more evenly in the allotted time.
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Use a meat thermometer to check doneness rather than guessing. Ensuring the chicken hits 165 °F ensures safety and avoids dryness.
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The stuffing topping will soak up sauce from below—if you like it extra crunchy, you can remove the foil in the final 15–20 minutes of baking (as per instructions) to really crisp it up.
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Let the casserole rest for 5 minutes after baking before serving; this helps everything settle and makes slicing/serving easier.
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If you’re prepping ahead, you can assemble the dish up to the point before baking, cover, refrigerate, and bake later—just add a few extra minutes to reach the proper internal temperature.
Substitutions And Variations
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Cheese swap: If you don’t have Swiss cheese or prefer a different flavor, you can try provolone, mozzarella or even Gruyère for a richer profile.
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Stuffing mix alternative: Use a herb‑seasoned breadcrumbs topping or panko mixed with melted butter, if you can’t find a standard stuffing mix.
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Add vegetables: Mix in 1–2 cups of veggies, such as chopped broccoli florets, green beans or mushrooms, into the sauce layer before topping with stuffing to add extra nutrition and bulk.
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Use chicken thighs: If you prefer dark meat, boneless skinless chicken thighs work well and stay juicy. Adjust baking time as needed.
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Make it lighter: Use reduced‑fat Swiss cheese or use a lighter soup (or make your own cream base with milk + flour) to reduce calories/fat.
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Make ahead/freezer friendly: Assemble the casserole up to before the final baking, wrap tightly and freeze. When ready, thaw fully, top with stuffing & butter, and bake to temperature. Many home‑cook blogs confirm this casserole freezes well.
Storage Instructions
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Refrigerator: After cooking, allow the casserole to cool to room temperature, then cover and refrigerate. It will keep for about 3–4 days.
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Freezer: If freezing, wrap tightly with foil/plastic wrap and store for up to 2–3 months. Thaw in the refrigerator overnight, then bake until heated through and topping is crisp.
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Reheating: For refrigerated leftovers, reheat in a 350 °F oven (covered) until warmed through, then remove cover in last few minutes to crisp the topping. You can also reheat individual portions in the microwave, though topping may soften.
Nutritional Information
Based on various recipe analyses:
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One source estimates ~581 Calories per serving when divided into six servings.
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Another lists ~430 Calories per serving, with 21 g fat, 19 g carbohydrates, and 39 g protein.
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A third variation lists ~489 Calories per serving with 55 g protein, 28 g fat.
Because ingredient sizes and brands vary (soup, stuffing mix, cheese), these numbers should be taken as estimates. If you need exact values (for dietary needs) you may choose to plug in your specific ingredient labels into a nutrition calculator.
Serving Suggestions
This casserole is hearty and rich, so round out the meal with lighter sides and complementary textures and flavors:
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A crisp green salad dressed with vinaigrette (to cut through the richness).
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Steamed or roasted vegetables like green beans, broccoli, asparagus or carrots.
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Simple buttered egg noodles, mashed potatoes, or rice to soak up the sauce.
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Dinner rolls or crusty bread on the side.
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For a lighter feel, serve the casserole atop a bed of steamed cauliflower rice or alongside a vegetable‑only grain like quinoa with herbs.
Frequently Asked Questions About Swiss Chicken Casserole
Q: Can I use frozen chicken breasts?
Yes, but it is best to thaw them fully before baking so they cook evenly and reach the proper internal temperature without overcooking the outer layers. If using frozen, you’ll need to increase baking time, and you risk the topping browning too early relative to the chicken being done.
Q: My stuffing topping got soggy instead of crisp. What did I do wrong?
This can happen if the casserole is covered too long or if the sauce layer is very wet. To help crisp the topping, remove the foil for the last 15–20 minutes of baking as in the instructions, and bake on a higher rack so the top gets more heat for browning. Also, ensure the melted butter is evenly distributed so the topping browns rather than steams.
Q: Can I make this ahead of time for guests?
Absolutely. You can assemble the casserole (chicken, cheese, sauce) ahead and refrigerate or even freeze. Just add the stuffing topping and butter shortly before baking (or after thawing if frozen). Make sure to bake until the chicken is fully cooked (165 °F internal) and topping is browned.
Q: How can I reduce calories/fat?
Use reduced‑fat Swiss cheese or fewer slices, choose a lighter cream soup or homemade version, use less butter (or substitute a lighter fat), and increase veggie content (which adds volume with less calorie density). You might also reduce the amount of stuffing topping.
Conclusion
Thank you for joining me in making this delicious Swiss Chicken Casserole. I absolutely love how the combination of tender chicken, gooey Swiss cheese, creamy sauce and that crisp‑buttery stuffing topping comes together effortlessly. It’s one of those dishes that feels both comforting and special without being complicated. I hope you enjoy making it as much as I do, and that it becomes a favorite in your home too. Here’s to joyful cooking, good food, and many happy meals ahead. Bon appétit and happy cooking!
Swiss Chicken Casserole
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Dinner
Description
Swiss Chicken Casserole is the ultimate comfort food with layers of juicy chicken, creamy sauce, Swiss cheese, and buttery stuffing. It’s easy to make, full of flavor, and a family favorite for cozy dinners.
Ingredients
6 boneless, skinless chicken breasts
¼ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
12 slices Swiss cheese
1 (10.5 ounce) can cream of chicken soup
1 cup chicken broth
2 garlic cloves, minced
½ cup melted butter
8 ounce package dry stuffing mix
1 teaspoon fresh minced parsley (optional)
Instructions
-
Preheat your oven to 350 °F (about 175 °C). Coat a 9×13‑inch (or equivalent) baking dish with nonstick cooking spray.
-
In a large mixing bowl, combine the cream of chicken soup, chicken broth, and minced garlic. Stir until well blended.
-
Arrange the chicken breasts in an even layer at the bottom of the prepared baking dish.
-
Sprinkle the grated Parmesan cheese, salt and pepper over the chicken, turning the breasts so that both sides are coated.
-
Place 2 slices of Swiss cheese on each piece of seasoned chicken so the cheese covers the chicken fully.
-
Pour the soup/broth/garlic mixture over the cheese‑topped chicken. Spread it around so it covers as much of the chicken as possible.
-
Sprinkle the dry stuffing mix evenly over the layered chicken, cheese and sauce.
-
Drizzle the melted butter over the stuffing layer evenly.
-
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
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After 40 minutes, remove the foil and continue baking for another 15–20 minutes, or until the stuffing topping is nicely browned and the chicken is done. Use a meat thermometer to ensure the chicken breasts have reached 165 °F (74 °C) in the thickest part.
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Remove from oven, sprinkle the optional fresh minced parsley on top if using, and serve immediately.
Notes
Pound chicken for even cooking if needed.
Swap Swiss cheese for provolone or mozzarella.
Add vegetables like broccoli for a heartier version.
Freezer-friendly: Assemble, freeze before baking, then thaw and bake when ready.
Nutrition
- Serving Size: 1 portion
- Calories: 489
- Sugar: 2 g
- Carbohydrates: 19 g
- Protein: 39 g
