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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. If you like this, try my Caesar Chicken Bake next.
- 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.
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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.
Equipment
- 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
- Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstop cooking spray.
- Lay 4 boneless, skinless chicken breasts in the bottom of the baking dish, then top them with 4 slices Swiss cheese.
- 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.
- Toss 1 ½ cups herb stuffing mix with ¼ cup melted salted butter in a medium bowl, then spread evenly over the chicken.
- 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: 711kcalCarbohydrates: 74gProtein: 41gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 126mgSodium: 2096mgPotassium: 703mgFiber: 3gSugar: 8gVitamin A: 667IUVitamin C: 1mgCalcium: 259mgIron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
More Easy Chicken Dinner Recipes
Easy and looks and tastes restaurant quality. Everyone at the table said it was a keeper.
This is really good. Plain non fat yogurt can be used instead of sour cream. A little white wine adds a unique flavor. Adding tomato and avocado under the cheese is a dynamite addition too. This is a fun recipe full of options. Thank you.
My husband said how good it was a bunch of times . He loved the sause. It’s the best dinner we have had in a long time. Thank you, I’m putting recipe in my cook book and sending daughter and son recipe.
You’re welcome! I’m glad that you guys loved it so much!
Is there another cheese that you could recommend instead of Swiss? My husband can’t stand Swiss cheese in a hot dish, however, he’ll eat it uncooked. Weird, I know.
You could try sharp white cheddar cheese instead!
This
Delicious!!! I used shredded swiss cheese that I had, just eyeballed it, for the sauce. Then used sliced swiss for the tops of the chicken breasts. ( never can have too much cheese!) I butterflied 2 breasts that were pretty thick, and didn’t bother pounding them. Just let them bake for about 50 minutes. So tender. Can’t wait for the leftovers. Honestly, this was good enough for company. I’m only glad I don’t have to share it this time!
Can you serve cinnamon butternut squash with this chicken
That sounds delicious!
I made this tonight. It was delish. Next time If I put a slice of ham on the chicken and cheese and added a little mustard to the cheese sauce it would be a lot like a cordon bleu. Delicious as written. Thanks.
This dish is excellent! I followed the recipe -. the only changes I made were making the sauce in a large pan and then added chicken tenderloins topped with grated swiss. Came out piping hot after a 40 minute bake. Thank you for sharing this.
Made this last night and my daugther and I loved it. I think though that next time I am gong to cut back on the butter. Served this with a salad but would go good with any cooked vegetable.
Very good as is, and served as inspiration to make something new as well!
I call it “Chicken Macrebleu”
I did a double batch of the cheese sauce using a mix of havarti, Swiss and gruyere. Cooked half a box of elbow macaroni. Diced cooked chicken breasts, diced slices of black forest ham. Mixed it all in a casserole dish and topped with the buttered breadcrumb topping. Baked at 400° for 20-30 till hot, bubbly and brown.
This is a fabulous dish! I cut it 1/2 fir just my husband and I and now I’m sorry as I’d love to have leftovers! I’m am going to make this fir a small dinner party in November. It’s that good!
Ok so this is baking in the oven now! It’s not done yet but after tasting the sauce after I put into baking dish…well, I am completely satisfied with flavor thus far..excited for the end result!
Looks good but I need Gf sauce.
Gluten-free breadcrumbs and gluten-free flour will work!
I am a line cook in a small cafe’,and I’m always on the lookout for new delicious recipes to use for lunch and dinner specials.
Thanx Bro Good info