Swiss Chicken Casserole

A baked casserole topped with golden, crispy crumbs and chopped herbs in a white dish, with a wooden spoon scooping out a creamy serving. Slices of bread, cheese, and fresh parsley are nearby on the table.

This Swiss Chicken Casserole is a cozy, easy dinner that’s great for busy nights. It features layers of tender chicken, a creamy sauce, melted Swiss cheese, and golden stuffing on top. Everything bakes together in one dish until golden and bubbly, giving you that mix of creamy, savory, and crisp in every bite.

Prep Time10

Cook Time40

Rest Time5

Total Time55

Course: Dinner, Main Dish

Cuisine: American

Keyword: swiss chicken and stuffing casserole, swiss chicken casserole

Servings: servings

Calories: 538kcal

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 mattet 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.

Notes

Prepping in Advance: Assemble the casserole, ending with the stuffing topping. Cover tightly and refrigerate for up to 24 hours. Uncover and bake as directed, adding 5-10 minutes of bake time if starting from cold.

Refrigerator Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or covered in a 350°F oven until warmed through. If the sauce thickens too much, stir in a splash of broth or milk before reheating.

Freezer Storage: Let the casserole cool completely, then cover tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating at 350°F until hot. Add a little extra sauce or cheese if it looks dry after freezing.

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