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Swiss Chicken Casserole

Tender chicken breasts baked with melted Swiss cheese, a creamy sauce, and a golden buttery stuffing topping.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 8 slices Swiss cheese
  • 10.75 oz cream of chicken soup 1 can
  • 0.25 cup milk
  • 0.5 cup unsalted butter melted
  • 2 cup herb-seasoned stuffing mix
  • fresh parsley chopped, for garnish, optional

Equipment

  • 9x13-inch baking dish
  • mixing bowl
  • Meat thermometer

Method
 

  1. Preheat the oven to 350°F. Lightly coat a 9x13-inch baking dish with butter or cooking spray.
  2. Arrange the chicken breasts in a single layer in the dish, gently pounding any thicker pieces so they're even in thickness. Top each piece with a slice of Swiss cheese.
  3. Whisk the cream of chicken soup and milk together until smooth, then pour the mixture evenly over the cheese-topped chicken.
  4. Sprinkle the herb-seasoned stuffing mix generously over the entire casserole.
  5. Drizzle the melted butter evenly over the stuffing.
  6. Bake for 45 to 50 minutes, until the chicken reaches an internal temperature of 165°F and the topping is golden brown.
  7. Let the casserole rest for a few minutes before serving. Sprinkle with chopped parsley if desired.

Notes

Refrigerate leftovers in an airtight container within 2 hours of cooking; keeps for 3 to 4 days. Freeze for up to 2 months and thaw overnight before reheating. Chicken thighs can be used in place of chicken breasts, and gluten-free stuffing and soup can be used for a gluten-free version.