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Swiss Chicken Casserole

Swiss chicken casserole with tender chicken breasts layered under Swiss cheese and a creamy herb-flecked sauce, then baked until bubbly and golden. A stuffing-mix topping turns crispy while the chicken reaches 165°F for a cozy, crowd-pleasing dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
rest 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Cheese Layer
  • 4 boneless, skinless chicken breasts Trim excess fat if needed.
  • 6 slices Swiss cheese Use slices sized to cover each breast.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Creamy Sauce
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 0.5 cup sour cream
  • 0.25 cup chicken broth
  • 1 tsp Dijon mustard
  • 1 tsp dried thyme
  • 0.5 tsp dried parsley
Topping
  • 1 cup seasoned stuffing mix (such as Pepperidge Farm)
  • 3 tbsp unsalted butter, melted

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake setup and season chicken
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray. Make sure the oven is fully preheated before baking.
  2. Season the chicken breasts on both sides with garlic powder, onion powder, paprika, salt, and black pepper. Lay them in a single layer in the prepared baking dish so they cook evenly.
  3. Lay 1–2 slices of Swiss cheese over each chicken breast, covering them fully. Press lightly so the cheese stays in place during baking.
Make the creamy sauce and assemble
  1. In a medium bowl, whisk the condensed cream of chicken soup, sour cream, chicken broth, Dijon mustard, dried thyme, and dried parsley until smooth. Scrape the bowl to remove any lumps.
  2. Pour the creamy sauce evenly over the cheese-covered chicken, spreading gently with a spatula to coat everything. Keep the chicken covered to help it stay tender.
  3. In a small bowl, toss the seasoned stuffing mix with the melted unsalted butter until all pieces are coated. Scatter the buttery stuffing topping evenly over the sauce layer for an even golden crust.
Bake and rest
  1. Bake uncovered for 40–45 minutes at 375°F (190°C), until the topping is golden and crispy and the chicken is cooked through. The chicken should reach an internal temperature of 165°F / 74°C.
  2. Let the casserole rest for 5 minutes before serving. This short rest helps the sauce thicken so each slice holds together.

Notes

Pro tip: for the most even cook, keep the chicken breasts similar in thickness and don’t cover the dish while baking so the stuffing topping crisps. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven at 350°F until warmed through. Freezing is not recommended because the creamy sauce and stuffing texture can soften after thawing. For a dairy swap, use sour cream and Swiss cheese made from lactose-free dairy to keep the same creamy flavor.