Okay, this Swiss Chicken Bake is my go-to when I don’t feel like cooking. You basically throw it together, pop it in the oven, and somehow end up with super tender chicken, melty Swiss cheese, and the creamiest sauce.
Why Everyone Will Ask for Seconds
- Melty, Gooey, Cheesy Bliss: Swiss cheese and a creamy soup mixture make each bite rich, melty, and oh-so-good.
- Surprise in Every Bite: A sprinkle of garlic, onion, and stuffing mix turns simple chicken into a dish that keeps everyone coming back for more.
- Mix and Match Sides: Pairs perfectly with so many sides! I love to serve it with mashed potatoes, steamed asparagus, and buttery dinner rolls for a full crowd-pleasing meal.
A Reader’s Review
Easy and looks and tastes restaurant quality. Everyone at the table said it was a keeper.
-Maureenc
Swiss Chicken Ingredients
- Swiss Cheese: You can use pre-sliced Swiss cheese or slice pieces from a block; just make sure you have enough to cover the chicken breasts.
- Cheese Swap: You don’t have to stick with Swiss; other cheeses like Gruyère or mozzarella work beautifully, too!
- Extra Cheesy: For a stronger cheese flavor, double up with 2 slices per chicken breast.
- Stuffing Mix: If you don’t have stuffing mix, use 1 ½ cups Italian breadcrumbs mixed with ⅓ cup melted butter for the topping.
- Chicken Broth: You can use water or milk instead of chicken broth if that’s what you have on hand.
How to Make Swiss Chicken
The magic of this creamy Swiss chicken bake lies in the layers of chicken, cheese, sauce, and crispy topping. They keep the chicken tender and juicy as it bakes. Take care to generously cover every piece so nothing dries out. Let it bubble in the oven just long enough for the topping to turn perfectly golden on top.
- Assemble: Preheat the oven to 375ºF. Spray a 9 x 13-inch casserole dish with nonstop cooking spray. Lay the chicken breasts in the bottom of the baking dish, then top them with a slice of Swiss cheese each.
- Make Sauce: Whisk together the cream of chicken soup, chicken broth, garlic powder, and onion powder in a medium bowl. Then, spread evenly over the chicken and cheese.
- Add Topping and Bake: Toss the stuffing mix with the melted butter in a medium bowl, then spread evenly over the chicken. Cover with aluminum foil and bake for 40 minutes. Remove the foil and bake for 15-20 more minutes, until the chicken reaches an internal temperature of 165ºF and the stuffing is browned on top.
Alyssa’s Cooking Tips
- Instant-Read Thermometer: Check the thickest part and remove at 165°F for juicy chicken.
- Prevent Over-Browning: If the topping browns too fast, cover with foil until the chicken is done.
Swiss Chicken
My creamy Swiss chicken is baked with tender chicken, melty Swiss cheese, and a rich, savory sauce. It's an easy, comforting dinner that’s perfect for busy weeknights.
Servings 4 servings
Calories 711kcal
Equipment
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1 9 x 13-inch baking dish
Ingredients
- 4 boneless, skinless chicken breasts about 1 ½ pounds
- 4 slices Swiss cheese
- 1 (10.5-ounce) can condensed cream of chicken soup
- ⅓ cup chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ cups herb stuffing mix
- ¼ cup melted salted butter
Instructions
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Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstop cooking spray.
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Lay 4 boneless, skinless chicken breasts in the bottom of the baking dish, then top them with 4 slices Swiss cheese.
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Whisk together 1 (10.5-ounce) can condensed cream of chicken soup, ⅓ cup chicken broth, 1 teaspoon garlic powder, and ½ teaspoon onion powder in a medium bowl, and then spread evenly over the chicken and cheese.
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Toss 1 ½ cups herb stuffing mix with ¼ cup melted salted butter in a medium bowl, then spread evenly over the chicken.
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Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for 15-20 more minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the stuffing is browned on top.
Notes
Leftover, Reheating, and Make Ahead Instructions
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat: Reheat in the microwave in 30-second intervals or in the oven at 350°F for 15–20 minutes, until heated through.
- Freezing: Freezing is not recommended due to the cheese and cream, which can affect texture after thawing.
- Make Ahead: Assemble the dish up to 24 hours in advance and refrigerate. When ready to bake, add an extra 10–15 minutes to the baking time to account for the chilled ingredients.
Nutrition
Calories: 711kcal | Carbohydrates: 74g | Protein: 41g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 126mg | Sodium: 2096mg | Potassium: 703mg | Fiber: 3g | Sugar: 8g | Vitamin A: 667IU | Vitamin C: 1mg | Calcium: 259mg | Iron: 5mg
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