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Swiss Chicken Casserole
This Swiss Chicken Casserole is creamy‚ cheesy chicken topped with stuffing! Flavorful and super easy‚ it can be prepared and ready to eat in about an hour!
A FILLING DINNER CASSEROLE
Ready for a simple chicken casserole dish that even the kids will love? Then give this Swiss Chicken Casserole recipe a try! It’s so simple to make‚ just layer everything and pop it in the oven for a family friendly dinner recipe. You only need a few pantry staple ingredients to whip up this simple recipe‚ making it perfect for busy weeknights!
FREQUENTLY ASKED QUESTIONS:
What do you serve with this casserole? This would be incredible with some steamed vegetables. I like to serve this with my Maple Carrots or my Bacon Green Beans but it would also be delish with some steamed corn and a good side salad. What if I don’t have cream of chicken soup? No worries‚ you can use cream of mushroom soup or any other cream of something soup you like. If you want to make your own cream of mushroom soup to use‚ you can use this homemade cream of chicken soup recipe. Do I have to use Swiss cheese? No‚ if you don’t enjoy Swiss cheese‚ you can use Mozzarella cheese or Provolone cheese slices instead. Can I cut up the chicken breasts instead? Of course. If you don’t like cooking them up a whole‚ you can dice up the chicken breasts before cooking. Do I have to use chicken breasts? Nope. If you have chicken tenders‚ they can be used instead of the large chicken breasts. You can use chicken thighs as well Keep in mind‚ dark meat takes a bit longer than white meat to cook. Can I make this ahead of time? I would assemble this all the way through adding the chicken soup mixture. Then cover it with aluminum foil and refrigerate until you’re ready to bake it. Then you can pull it out and add the stuffing and melted butter before putting the foil back on and baking. You don’t want to add the stuffing and melted butter before storing it because it will start to absorb the moisture from the soup and become soggy before you bake the casserole. How to store leftover chicken casserole? Keep leftovers in the fridge‚ covered or in an airtight container for up to 3-5 days. I don’t recommend trying to freeze this as it will change texture as it thaws and reheats.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
boneless‚ skinless chicken breasts – as I sated above‚ you could use chicken tenders. I would not recommend frozen chicken.
grated parmesan cheese – I think the grated works better here but you could certainly use shredded.
Swiss cheese – if you aren’t a fan of Swiss cheese then use whatever sliced cheese you do enjoy.
cream of chicken soup – if you are trying to cut back on the sodium levels‚ you could use a low or no sodium cream of chicken.
chicken broth – you could also use chicken stock (store bought or homemade chicken stock) and you can use low or no sodium here as well.
garlic cloves – Use the fresh stuff if possible. Jarred garlic will do but since we aren’t using a ton of seasoning here‚ the fresh garlic is going to give you the most flavor.
butter – I use salted but you could use unsalted butter.
Stove Top stuffing mix – I suggest using chicken Stove Top but if you have another brand you enjoy then you can certainly use that instead.
HOW TO MAKE SWISS CHICKEN CASSEROLE
First‚ preheat the oven to 350F degrees and use nonstick cooking spray to coat a 9×13-inch baking dish. Add the cream of chicken soup‚ chicken broth and minced garlic to a large mixing bowl and stir until combined. Add the chicken breasts to the bottom of the sprayed baking dish.
Add the grated parmesan‚ salt and pepper to the tops of the chicken breasts in the baking dish. Use 2 slices of Swiss cheese to cover each piece of seasoned chicken in the dish.
Dump the soup mixture on top of the cheese and spread it around so it covers the chicken breasts as much as possible. Carefully‚ sprinkle the dry Stovetop stuffing mix over the layered soup‚ cheese and chicken. Cover as much of the ingredients in the baking dish as you can.
Evenly pour the melted butter on top of the stuffing mix. Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the dish from the oven and take the foil off. Then bake again for another 15-20 minutes so the top of the stuffing browns and the chicken gets to finish baking. Use a meat thermometer to make sure the chicken breasts reach 165F before serving.
Add the optional parsley‚ if using‚ and serve this casserole immediately.
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Swiss Chicken Casserole
This Swiss Chicken Casserole is creamy‚ cheesy chicken topped with stuffing! Flavorful and super easy‚ it can be prepared and ready to eat in about an hour!
Course DinnerCuisine AmericanKeyword Swiss Chicken Casserole
Prep Time 10 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 10 minutes minutes
Servings 6 servings
Calories 610kcal
Author Brandie @ The Country Cook
Ingredients6 boneless‚ skinless chicken breasts¼ cup grated parmesan cheese¼ teaspoon salt¼ teaspoon ground black pepper12 slices Swiss cheese10.5 ounce can cream of chicken soup1 cup chicken broth2 garlic cloves‚ minced½ cup melted butter8 ounce package Stove Top stuffing mix1 teaspoon fresh minced parsley (optional)
InstructionsFirst‚ preheat the oven to 350 degrees Fahrenheit and use nonstick cooking spray to coat a 9×13-inch baking dish.Add the cream of chicken soup‚ chicken broth and minced garlic to a large mixing bowl and stir until combined. Add the chicken breasts to the bottom of the sprayed baking dish. Add the grated parmesan‚ salt and pepper to the tops of the chicken breasts in the baking dish. Use 2 slices of Swiss cheese to cover each piece of seasoned chicken in the dish. Dump the soup mixture on top of the cheese and spread it around so it covers the chicken breasts as much as possible. Carefully‚ sprinkle the dry Stovetop stuffing mix over the layered soup‚ cheese and chicken. Evenly pour the melted butter on top of the stuffing mix.Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.Remove the dish from the oven and take the foil off. Then bake again for another 15-20 minutes so the top of the stuffing browns and the chicken gets to finish baking. Use a meat thermometer to make sure the chicken breasts reach 165F before serving. Add the optional parsley‚ if using‚ and serve this casserole immediately.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 610kcal | Carbohydrates: 34g | Protein: 40g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 1510mg | Potassium: 584mg | Fiber: 1g | Sugar: 4g | Vitamin A: 919IU | Vitamin C: 2mg | Calcium: 397mg | Iron: 3mg