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
