This Swiss Chicken Casserole is chicken breasts layered with Swiss cheese, a creamy sauce, and a buttery stuffing topping, all baked together in one 9×13-inch dish. I season the raw chicken with salt, pepper, and garlic powder, cover it with the cheese, spoon on a sauce of cream of chicken soup, sour cream, and broth, and finish with stuffing mix tossed in melted butter. The chicken cooks right in the sauce while the stuffing bakes up golden and crisp. It takes about 10 minutes to put together, bakes for 30 to 40 minutes, and serves 6.
Swiss chicken casserole is a retro dinner that has been around for decades, the kind of recipe you find on handwritten cards passed down in a family.
It’s made with chicken, Swiss cheese, condensed soup, and a buttery stuffing topping, so you’re working with familiar ingredients and simple steps. Mix the sauce in one bowl, toss the stuffing with butter, layer everything in the dish, and bake. If you like chicken casseroles, my Chicken Cordon Bleu Casserole and Creamy Spinach Chicken Bake are two more to try.
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💛 Why you’ll love this recipe
- Ready for the oven in about 10 minutes.
- Uses pantry staples, with no special ingredients.
- Easy to make in advance and bake later.
- Warm comfort food for a busy weeknight.
➡️ Ingredients you’ll need
⏲ How to make this Swiss chicken casserole recipe
👉 Easy ingredient swaps
- Chicken: Swap with turkey breast or cooked rotisserie chicken (just reduce bake time to about 25 minutes).
- Swiss Cheese: Try provolone or mozzarella for milder flavor, or cheddar or Monterey Jack for a stronger flavor.
- Cream of Chicken Soup: Cream of mushroom or cream of celery both work.
- Stuffing Mix: Use any seasoned stuffing or make your own with cubed bread and herbs; toss with the melted butter as written.
- Butter: Use olive oil in the same amount if needed.
✨ Variations
- Extra Creamy: Stir ¼ cup cream cheese into the sauce before layering.
- More Veggies: Add a layer of steamed broccoli, mixed veggies, or green beans before the sauce.
〰️ How to serve
- Veggies: Pair with steamed mixed veggies, roasted broccoli, or a crisp side salad.
- Bread: Garlic bread or soft dinner rolls.
- Starches: Mashed potatoes, buttered noodles, or rice to go with the creamy sauce.
💬 FAQs
Can I prepare this casserole in advance?
Yes. Assemble everything through the stuffing layer, cover, and refrigerate up to 24 hours. Bake as directed, adding about 5-10 minutes to the bake time if starting from cold.
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How long will leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F or microwave until warmed through.
Can this be frozen and reheated?
Yes. Let it cool completely, then cover tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating at 350°F until hot. You can add a little extra broth or sauce if it seems dry after freezing.
📚 More casserole recipes
My French Onion Chicken Casserole is a good one to make for a weeknight dinner too.
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Swiss Chicken Casserole
Ingredients
- 2 pounds boneless skinless chicken breasts, (about 4-6 small breasts), patted dry
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 6 slices Swiss cheese
- 10.5 ounce can cream of chicken soup
- ½ cup sour cream
- ½ cup low-sodium chicken broth
- 1 teaspoon Dijon mustard (optional)
- ½ teaspoon onion powder (optional)
- ¼ teaspoon dried thyme leaves (optional)
- 1 box (6 ounces) dry seasoned stuffing mix
- 6 Tablespoons melted unsalted butter
Optional Garnish:
- 1 Tablespoon chopped fresh parsley
Instructions
- Heat Oven: Preheat oven to 375 °F. Lightly coat a 9×13-inch baking dish with cooking spray.
- Even Out Chicken: Arrange 2 pounds boneless skinless chicken breasts in the dish in a single layer. If some pieces are thicker, lightly pound them with a meat mallet or rolling pin to about ¾-inch for even cooking. Sprinkle with ½ teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder.
- Layer Cheese: Lay 6 slices Swiss cheese over chicken, overlapping slightly so it’s covered.
- Mix Sauce: In a bowl, whisk together 10.5 ounce can cream of chicken soup, ½ cup sour cream, ½ cup low-sodium chicken broth, 1 teaspoon Dijon mustard (optional), ½ teaspoon onion powder (optional), and ¼ teaspoon dried thyme leaves (optional) until smooth. Spoon sauce evenly over chicken and cheese.
- Top With Stuffing: In another bowl, toss 1 box (6 ounces) dry seasoned stuffing mix with 6 Tablespoons melted unsalted butter until coated. Sprinkle it evenly over the top.
- Bake: Bake uncovered for 30-40 minutes, until chicken reaches 165°F in the thickest part and the stuffing is golden. If topping starts to brown too quickly, loosely cover with foil during the last 10-15 minutes. For thinner cutlets (about ½ inch), start checking around 25 minutes.
- Rest and Serve: Let casserole rest for about 5 minutes before serving so the sauce thickens slightly. Optionally, garnish with 1 Tablespoon chopped fresh parsley, then serve.
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