Why You’ll Love This Recipe
This dish is a classic for a reason—it’s warm, filling, and full of flavor with minimal prep. The chicken stays juicy and tender under a blanket of melted Swiss cheese and creamy sauce. It’s easy to assemble with pantry staples and requires just one baking dish. With its creamy texture and cheesy goodness, it’s guaranteed to be a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Sliced Swiss cheese
- Cream of chicken soup
- Sour cream
- Garlic powder
- Onion powder
- Salt and pepper
- Boxed stuffing mix (or breadcrumbs)
- Butter, melted
- Optional garnish: chopped parsley
Directions
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish and lay chicken breasts in a single layer. Season with salt, pepper, garlic powder, and onion powder.
- Lay a slice or two of Swiss cheese over each chicken breast.
- In a small bowl, mix together cream of chicken soup and sour cream. Spread evenly over the chicken and cheese.
- In a separate bowl, mix stuffing mix (or breadcrumbs) with melted butter until coated.
- Sprinkle the buttered stuffing evenly over the top of the casserole.
- Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 10–15 minutes, until the top is golden and the chicken is fully cooked (internal temperature 165°F).
- Let rest for a few minutes before serving. Garnish with parsley if desired.
Servings and timing
This recipe makes 4–6 servings.
Prep time: 10 minutes
Cook time: 45–50 minutes
Total time: 55–60 minutes
Variations
- Add vegetables: Include steamed broccoli, spinach, or mushrooms in the layers.
- Use different cheese: Try provolone, mozzarella, or Gruyère for a different flavor twist.
- Low-carb option: Omit the stuffing and top with crushed pork rinds or almond flour seasoned with Parmesan.
- Spicy kick: Add red pepper flakes or hot sauce to the soup mixture.
- Use thighs: Swap chicken breasts for boneless, skinless thighs for more flavor and moisture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F until warmed through, or microwave individual portions in 1-minute intervals, stirring between each.
This dish can be frozen before or after baking. If freezing before, assemble completely and cover tightly. Thaw overnight in the refrigerator before baking.
FAQs
Can I use frozen chicken?
It’s best to thaw chicken before baking for even cooking. Do not use frozen chicken directly in the oven.
Can I use homemade cream of chicken soup?
Yes, homemade soup works perfectly and can reduce sodium and preservatives.
What if I don’t have Swiss cheese?
Provolone, mozzarella, Monterey Jack, or even cheddar can be used instead.
Can I make this dish ahead of time?
Yes, assemble the casserole up to 24 hours ahead and refrigerate. Bake when ready to serve.
Is the stuffing necessary?
No, it’s optional. You can use breadcrumbs, crushed crackers, or leave it off for a lower-carb version.
Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt is a great substitute and adds a bit of tang.
Will this dish be dry?
No, the cream soup and sour cream keep the chicken moist, especially when covered during the first bake phase.
What should I serve with Swiss Chicken Bake?
Mashed potatoes, rice, green beans, or a simple salad are great pairings.
Can I add wine to the sauce?
A splash of white wine mixed with the soup adds depth—reduce the sour cream slightly if using.
How do I know when the chicken is done?
Use a meat thermometer—chicken should reach an internal temperature of 165°F.
Conclusion
Swiss Chicken Bake is a creamy, cheesy casserole that brings classic comfort to your table with minimal effort. It’s an easy, satisfying dish that’s sure to become a family favorite. Whether you’re feeding a crowd or preparing meals ahead of time, this recipe delivers warm, melty, and delicious results every time.
PrintSwiss Chicken Bake
Swiss Chicken Bake is a creamy, cheesy casserole made with tender chicken breasts, melted Swiss cheese, a rich sour cream and cream of chicken sauce, and a buttery stuffing topping. It’s the perfect comfort food for busy nights or cozy family dinners.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
- 4 boneless, skinless chicken breasts
- 4–6 slices Swiss cheese
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 box (6 oz) stuffing mix or 1.5 cups breadcrumbs
- 1/4 cup butter, melted
- Optional garnish: chopped parsley
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish and place chicken breasts in a single layer.
- Season chicken with salt, pepper, garlic powder, and onion powder.
- Top each chicken breast with one or two slices of Swiss cheese.
- In a bowl, mix cream of chicken soup and sour cream until smooth. Spread evenly over the chicken and cheese.
- In another bowl, mix stuffing mix (or breadcrumbs) with melted butter until well coated.
- Sprinkle the stuffing evenly over the top of the casserole.
- Cover with foil and bake for 35 minutes. Remove foil and bake an additional 10–15 minutes until golden and bubbly, and chicken reaches 165°F internally.
- Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
- Add steamed broccoli, mushrooms, or spinach for extra nutrition.
- Use provolone, mozzarella, or Gruyère in place of Swiss cheese.
- For a low-carb version, skip stuffing and use crushed pork rinds or almond flour with Parmesan.
- Add a splash of white wine to the sauce for depth of flavor.
- Can be prepped ahead and refrigerated before baking.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 430
- Sugar: 2g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg
