Swiss Chicken Casserole made with chicken breasts, Swiss cheese, cream of chicken soup, stuffing mix, milk, and melted butter—creamy, cheesy comfort food.
You know how some recipes just kinda sneak up on you? Like, one day you’re scrolling through Pinterest, ignoring 90% of the stuff you’ve saved because you know you’re not about to make macarons from scratch or a full-on roast chicken with truffle butter. And then… this little gem of a recipe just slaps you in the face.
That was me with this Swiss Chicken Casserole. It was one of those insane weeks where nothing was going right. I’d just spent half an hour on hold with customer service only to have the call mysteriously drop right when someone answered. The kids were both grumpy—one because he couldn’t find his favorite hoodie and the other because I wouldn’t let her wear princess pajamas to school (I mean, I get it, but come on). And then the dog threw up in the hallway just to keep things interesting.
So, I did what any semi-functioning adult would do. I opened the fridge and stared at it until something resembling an idea formed. Chicken breasts? Check. Some sad-looking Swiss cheese that was probably still good? Check. And, oh hey, a can of cream of chicken soup that I honestly don’t remember buying.
I tossed it all together with some leftover stuffing mix, crossed my fingers, and hoped for the best. And you know what? It was amazing. The chicken was perfectly tender, the cheese all melty and wonderful, and the stuffing got this crispy, buttery top that made me feel like maybe, just maybe, I was actually doing okay at this whole adulting thing.
Now, I make this Swiss Chicken Casserole on the regular. And every time I do, it feels like a little win. Even if the rest of the day is a total dumpster fire.
Why You’ll Love This Swiss Chicken Casserole Recipe?
So, here’s the deal. This casserole is basically foolproof. Which is good, because some days my brain feels like it’s been left out in the sun for too long. Everything just goes in one dish, and the oven does the rest. It’s like having a little culinary autopilot.
But the best part? It’s adaptable. You can make it with whatever you’ve got lying around. No Swiss cheese? Provolone or mozzarella will do. No stuffing mix? Crushed crackers or even croutons work in a pinch. And don’t even get me started on how forgiving it is. I once accidentally doubled the butter (don’t ask), and it still turned out great. Maybe even better.
Also, it’s one of those recipes that makes your house smell amazing. You know, that buttery, cheesy, golden-brown aroma that hits you when you walk in the door and makes you feel like everything might just be okay? Yeah. That’s what this casserole does.
Ingredient Notes:
Every ingredient here is doing something special, even if it doesn’t look like it on paper. Let’s break it down:
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Chicken Breasts: I usually have these hanging out in the freezer. They cook up tender and juicy thanks to all the creamy stuff on top.
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Swiss Cheese: Gives it that melty, slightly tangy flavor that just feels comforting. If you hate Swiss, try mozzarella or provolone, but fair warning—it’ll be a little bland.
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Cream of Chicken Soup: It’s not fancy, but it’s the glue that holds everything together. And somehow, it just works.
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Milk: This just helps thin the soup a bit so it spreads evenly. You could probably skip it if you’re in a hurry, but it makes everything creamier.
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Stuffing Mix: Adds that crispy, buttery topping that turns this into comfort food royalty.
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Melted Butter: Because butter makes everything better. And if you disagree, I… honestly don’t know what to tell you.
Pro Tip: If you’re feeling fancy (or bored), mix in some garlic powder, paprika, or even a little thyme. It’s like putting on earrings when you’re already wearing sweatpants. Unnecessary, but nice.
How To Make Swiss Chicken Casserole?
This is one of those recipes where you can totally zone out while you’re making it. Which is perfect for those days when you’re running on fumes.
Step 1: Preheat & Prep
Set your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Think about how much you hate greasing dishes.
Step 2: Layer the Chicken & Cheese
Lay the chicken breasts in the dish. Throw a slice of Swiss cheese on each one. It doesn’t have to be perfect. In fact, I usually just slap the cheese down and call it good.
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Step 3: Make the Sauce
Whisk together the cream of chicken soup and milk in a bowl. Pour it over the chicken and cheese.
Step 4: Add Stuffing & Butter
Sprinkle the stuffing mix over everything. Drizzle melted butter on top like you’re a fancy chef.
Step 5: Bake
Cover with foil and bake for about 50 minutes. Want extra crispy stuffing? Ditch the foil for the last 10 minutes.
Storage Options:
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Fridge: Store leftovers in an airtight container for up to 3 days. Reheat until hot and bubbly.
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Freezer: Wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Variations and Substitutions:
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No Swiss cheese? Mozzarella, provolone, or even cheddar will do.
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Cream of mushroom or celery soup instead of chicken? Totally fine.
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Add broccoli or mushrooms for extra veggie power.
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Mix in spices if you’re feeling fancy.
What to Serve with Swiss Chicken Casserole?
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Steamed rice or egg noodles for something hearty.
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Roasted veggies or a salad if you’re pretending to be healthy.
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A good, crusty bread to mop up all the sauce.
Frequently Asked Questions:
Can I use chicken thighs?
Yep. They’ll be juicier, and honestly, they’re probably better.
How do I know it’s done?
If the chicken is white and juicy, you’re good. Or, you know, use a thermometer if you’re not into guessing games.
Can I make it ahead of time?
Definitely. Just assemble, cover, and pop it in the fridge until you’re ready to bake.
So there it is. The Swiss Chicken Casserole that somehow makes me feel like I’ve got my life together. And I hope it does the same for you. Seriously, try it out and let me know if you’re team extra cheese or team crispy stuffing. Because I’m obviously both.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Swiss Chicken Casserole
Ingredients
- Chicken Breasts: 6 skinless boneless chicken breast halves
- Swiss Cheese: 6 slices
- Cream of Chicken Soup: 1 10.75-ounce can condensed
- Milk: ¼ cup
- Dry Bread Stuffing Mix: 1 8-ounce package
- Melted Butter: ½ cup
Instructions
Prepare the Baking Dish:
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish to prevent sticking. Set aside.
Arrange the Chicken and Cheese:
- Lay the chicken breast halves evenly in the prepared baking dish. Place one slice of Swiss cheese over each chicken breast, ensuring full coverage for optimal flavor.
Prepare the Soup Mixture:
- In a medium bowl, combine the condensed cream of chicken soup and milk. Whisk until smooth and fully incorporated. Pour this mixture evenly over the chicken breasts and cheese.
Add the Stuffing Mix:
- Sprinkle the dry bread stuffing mix evenly over the chicken and cheese, ensuring thorough coverage.
Drizzle with Butter:
- Pour the melted butter evenly over the stuffing mix to enhance flavor and promote a golden, crispy texture.
Bake the Casserole:
- Cover the baking dish with aluminum foil and bake in the preheated oven for approximately 50 minutes, or until the chicken is fully cooked and no longer pink in the center. For a crispier stuffing topping, remove the foil during the last 10 minutes of baking.
Serve:
- Allow the casserole to cool slightly before serving. It pairs well with rice, egg noodles, or a fresh salad.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
