Swiss Chicken Casserole Recipe
Creamy Swiss chicken baked under a buttery stuffing crust for cozy, weeknight comfort. Simple prep, big flavor, crowd-pleasing results.
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Servings:
Ingredients
Main Ingredients
- 2 lb boneless, skinless chicken breasts halve thick pieces for even cooking
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 0.75 tsp garlic powder
- 0.5 tsp dried thyme
- 8 oz Swiss cheese sliced or shredded
- 10.5 oz condensed cream of chicken soup
- 0.75 cup sour cream
- 0.5 cup low-sodium chicken broth or use dry white wine
- 1 tsp Dijon mustard adds gentle tang
- 3 cup dry stuffing mix
- 0.33 cup unsalted butter, melted
- 2 tbsp fresh parsley, chopped for garnish
Instructions
Preparation Steps
- Heat oven to 350°F. Set a 9x13-inch baking dish nearby.
- Pat chicken dry. Season all over with salt, pepper, garlic powder, and thyme.
- Arrange chicken in the dish in a single layer. Cover evenly with Swiss cheese.
- Whisk soup, sour cream, broth, and Dijon in a bowl until smooth.
- Pour the sauce over the chicken and cheese, spreading to coat.
- Toss stuffing with melted butter until moistened. Sprinkle evenly over the casserole.
- Bake 35–45 minutes, until topping is golden and chicken reaches 165°F. Rest 5 minutes.
- Scatter parsley over the top and serve warm.
Notes
Variation: Swap the stuffing for 2 cups crushed buttery crackers mixed with 4 tbsp melted butter for a crispier topping. For more depth, replace half the broth with dry white wine. Leftovers keep well, covered, in the fridge for up to 3 days; reheat at 325°F until warm.
This recipe is an original creation inspired by classic Swiss Chicken Casserole Recipe flavors. All ingredient ratios and instructions are independently developed.