A rich, comforting casserole of tender chicken in a creamy sauce, topped with Swiss cheese and a crispy herbed stuffing topping. This baked dish is the perfect answer to a cozy dinner night, bringing together creamy textures and savory layers that feel like home.
Why You’ll Love This Recipe
I love how this casserole checks all the boxes: it’s hearty, flavorful, and incredibly easy to put together. The creamy sauce keeps the chicken moist, while the Swiss cheese adds a subtle nuttiness that pairs perfectly with the buttery herbed stuffing on top. Whether I’m cooking for family or prepping meals ahead, this dish is always a hit. Plus, it’s great for leftovers and customizable based on what I have in the pantry.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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6 boneless, skinless chicken breasts
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6 slices Swiss cheese
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1 (10.5 oz) can cream of chicken soup
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½ cup sour cream
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¼ cup milk
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1 teaspoon chicken bouillon or base
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2 cups herbed stuffing mix (dry)
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¼ cup (½ stick) butter, melted
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Salt and pepper to taste
Directions
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I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish.
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In a bowl, I mix the cream of chicken soup, sour cream, milk, and chicken base until smooth and creamy.
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I place the chicken breasts in the prepared baking dish, seasoning them lightly with salt and pepper.
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Then, I arrange the Swiss cheese slices over each piece of chicken to fully cover them.
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I pour the creamy mixture over the chicken and cheese, making sure everything is evenly coated.
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In another bowl, I toss the dry stuffing mix with the melted butter until the crumbs are well coated.
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I sprinkle the stuffing mixture over the top of the casserole.
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I cover the dish with foil and bake for about 30 minutes, then remove the foil and bake for another 10–15 minutes until the topping is golden and the chicken reaches an internal temp of 165°F (74°C).
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Before serving, I let the casserole rest for a few minutes so the sauce can thicken slightly.
Servings and timing
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Servings: 6
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Prep time: 10 minutes
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Cook time: 40–45 minutes
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Total time: 50–55 minutes
Variations
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I like to use shredded rotisserie chicken when I’m short on time—it saves the baking step and makes assembly quicker.
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For a lighter option, I swap in low-fat sour cream and reduced-fat Swiss cheese.
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If I don’t have stuffing mix, I mix breadcrumbs with dried herbs and a pinch of garlic powder as a substitute.
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I sometimes add steamed broccoli or sautéed mushrooms between the chicken and sauce for an extra veggie boost.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven or microwave, making sure to cover it loosely so the topping doesn’t dry out. If I’m reheating in the oven, I do it at 325°F (165°C) until warmed through—usually 15–20 minutes.
FAQs
How can I make this ahead of time?
I assemble everything up to the stuffing layer, then cover the dish and refrigerate it. When I’m ready to bake, I add the stuffing topping and pop it in the oven as usual.
Can I freeze this casserole?
Yes, I can freeze it unbaked. I wrap it tightly and store it for up to 2 months. When I want to bake it, I thaw it overnight in the fridge and bake as directed.
What can I use instead of Swiss cheese?
If I’m not a fan of Swiss cheese, I like to swap it for provolone, mozzarella, or even a mild cheddar for a different flavor.
Is there a gluten-free version?
To make this gluten-free, I use a gluten-free cream of chicken soup and a gluten-free stuffing or breadcrumb mix. Everything else is naturally gluten-free.
Can I use thighs instead of breasts?
Absolutely. I like using boneless, skinless chicken thighs when I want more flavor and tenderness—they work beautifully in this dish.
Conclusion
This Creamy Swiss Chicken Casserole has become a staple in my kitchen for good reason. It’s comforting, satisfying, and easy to make, with flavors that never disappoint. Whether I’m prepping a weeknight dinner or feeding a hungry crowd, this dish always delivers.
Print
Creamy Swiss Chicken Casserole
- Prep Time: 10 minutes
- Cook Time: 40‑45 minutes
- Total Time: 50‑55 minutes
- Yield: 6 servings
- Category: Main Dish / Casserole
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
A rich, comforting casserole of tender chicken in a creamy sauce, topped with Swiss cheese and a crispy herbed stuffing topping.
Ingredients
- 6 boneless, skinless chicken breasts
- 6 slices Swiss cheese
- 1 (10.5 oz) can cream of chicken soup
- ½ cup sour cream
- ¼ cup milk
- 1 teaspoon chicken bouillon or base
- 2 cups herbed stuffing mix (dry)
- ¼ cup (½ stick) butter, melted
- Salt and pepper to taste
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 9×13‑inch baking dish.
- In a bowl, mix together cream of chicken soup, sour cream, milk, and chicken base until smooth.
- Place the chicken breasts in the bottom of the prepared casserole dish. Season with salt and pepper.
- Arrange the slices of Swiss cheese over the chicken so it’s well covered.
- Pour the creamy soup mixture over the cheese‑topped chicken, smoothing out so the sauce covers the chicken evenly.
- In a separate bowl, toss the dry stuffing mix with the melted butter until coated. Sprinkle this over the top of the casserole.
- Cover with foil and bake for ~30 minutes. Then remove the foil and bake for another 10‑15 minutes (or until the topping is golden‑brown and crispy, and the chicken is cooked through, reaching 165 °F / 74 °C in the thickest part).
- Let rest for a few minutes before serving so the sauce thickens slightly.
Notes
- You can use shredded or rotisserie chicken instead of whole breasts to save time.
- If you want a lighter version, use low‑fat sour cream and reduced‑fat Swiss cheese.
- You can swap the stuffing mix for breadcrumbs + herbs if you don’t have stuffing mix handy.
- Make ahead: assemble through step 5, cover and refrigerate; add the topping just before baking.
- Leftovers refrigerate well for 3‑4 days; reheat gently to avoid drying out the chicken.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of casserole)
- Calories: ~683 kcal
- Sugar: ~4 g
- Sodium: ~1223 mg
- Fat: ~40 g
- Saturated Fat: ~20 g
- Unsaturated Fat: ~(approx) 12‑15 g
- Trans Fat: 0 g
- Carbohydrates: ~30 g
- Fiber: ~1 g
- Protein: ~48 g
- Cholesterol: ~184 mg