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Swiss Chicken Casserole

Swiss Chicken Casserole

iamwinfred
Swiss Chicken Casserole is the kind of dinner that shows up at potlucks and disappears within minutes. It layers tender chicken breasts under a blanket of melted Swiss cheese, a creamy sauce, and a buttery stuffing topping that turns golden and crisp in the oven. This is one of those dishes my family requests on repeat, especially on busy weeknights when I want something warm and filling without a long ingredient list.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 480 kcal

Equipment

  • 9x13-inch baking dish ceramic preferred for even heating
  • Meat mallet for pounding the chicken to an even thickness
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Aluminum foil
  • Instant-read meat thermometer

Ingredients
  

  • 4 boneless, skinless chicken breasts about 2 pounds, pounded to even thickness
  • 6 slices Swiss cheese 6 to 8 slices
  • 2 cans condensed cream of chicken soup 10.5 ounces each
  • 1/2 cup milk 120ml
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 box seasoned stuffing mix 6 ounces
  • 1/2 cup unsalted butter melted; 113g
  • Fresh parsley chopped, for garnish (optional)

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9x13 inch baking dish with butter or nonstick spray so the chicken does not stick as it bakes.
  • Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are an even thickness, about half an inch throughout. Season both sides of each chicken breast lightly with salt and pepper.
  • Arrange the chicken breasts in a single, even layer across the bottom of the prepared baking dish. Lay one or two slices of Swiss cheese directly over each chicken breast, covering as much of the surface as you can.
  • In a mixing bowl, whisk together the condensed cream of chicken soup, milk, onion powder, and garlic powder until fully combined and smooth. Taste the mixture and add a pinch more salt and pepper if you like a more seasoned sauce.
  • Pour the sauce evenly over the chicken and Swiss cheese, making sure every piece gets covered. Sprinkle the dry stuffing mix evenly over the top of the sauce, covering the entire dish.
  • Drizzle the melted butter slowly and evenly over the stuffing so every corner gets some moisture, which helps it turn golden instead of drying out.
  • Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 15 to 20 minutes, until the stuffing is golden brown and the chicken reaches an internal temperature of 165 degrees Fahrenheit on an instant read thermometer.
  • Let the casserole rest for 5 to 10 minutes before serving so the sauce has time to set slightly. Garnish with fresh chopped parsley if desired.

Notes

  • Pound the chicken to an even thickness so every piece cooks at the same rate and stays juicy.
  • Use freshly sliced Swiss cheese from the deli counter for better melting than pre-packaged slices.
  • Do not skip covering the dish with foil for the first half of baking; it keeps the chicken from drying out.
  • Let the melted butter soak evenly into the stuffing mix so it crisps instead of staying soggy in spots.
  • Check the internal temperature with a thermometer rather than relying on baking time alone; chicken should reach 165 degrees Fahrenheit.
  • Make ahead: assemble the entire casserole up to a day in advance and store covered in the refrigerator before baking. Add about 10 extra minutes to the covered baking time if starting from cold.
  • Swap the cream of chicken soup for cream of mushroom soup and add sauteed mushrooms for a variation.
  • Stir in a handful of steamed broccoli florets before adding the stuffing layer to add vegetables.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave in 60 second intervals until warmed through.
  • Freeze baked and cooled casserole in a freezer safe container for up to 2 months. Thaw frozen casserole overnight in the refrigerator before reheating.
  • For best texture when freezing, freeze it unbaked and add the stuffing topping fresh right before you bake it.
  • Try provolone or Gruyere in place of Swiss cheese for a slightly different flavor profile.

Nutrition

Serving: 1ServingCalories: 480kcalCarbohydrates: 22gProtein: 34gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 890mgPotassium: 380mgFiber: 1gSugar: 3gVitamin A: 10IUVitamin C: 2mgCalcium: 25mgIron: 8mg
Keyword chicken casserole recipe, comfort food casserole, easy weeknight dinner, potluck recipe, swiss chicken casserole
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