Swiss Chicken Casserole

Swiss Chicken Casserole

A cozy classic that’s perfect for busy nights, this Swiss Chicken Casserole delivers rich, creamy flavor with minimal effort. Juicy chicken breasts bake under a layer of tangy Swiss cheese and a velvety cream sauce, all topped with a golden, buttery stuffing crust. It’s a no-fuss, one-pan dinner the whole family will love.

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🧂 Ingredients

Ingredient	Amount
Boneless, skinless chicken breasts	4
Swiss cheese slices	6 slices
Cream of chicken soup	1 can (10.5 oz)
Sour cream	½ cup
Garlic powder	½ teaspoon
Onion powder	½ teaspoon
Salt	¼ teaspoon
Black pepper	¼ teaspoon
Stuffing mix (dry)	1 box (6 oz)
Unsalted butter, melted	¼ cup

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👩‍🍳 Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.

2. Prepare the Chicken

Arrange the chicken breasts in a single layer in the dish. Season both sides evenly with garlic powder, onion powder, salt, and black pepper.

3. Layer the Cheese and Sauce

Place a slice of Swiss cheese on top of each chicken breast. In a mixing bowl, stir together the cream of chicken soup and sour cream until smooth. Spread this mixture evenly over the chicken and cheese.

4. Add the Stuffing Topping

Sprinkle the dry stuffing mix over the sauce-covered chicken. Drizzle the melted butter over the stuffing to help it brown and crisp during baking.

5. Bake

Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for another 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the stuffing is golden and crunchy.

6. Serve

Allow the casserole to rest for a few minutes before serving. Pair it with steamed vegetables, roasted green beans, or a crisp garden salad for a full meal.

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📝 Tips & Variations

• Swap the cheese: Mozzarella or provolone can be used in place of Swiss if you prefer a milder flavor.
• Add veggies: Mix in cooked broccoli or sautéed mushrooms for extra nutrition.
• Make it ahead: Assemble the casserole in the morning and refrigerate until ready to bake.