Chicken Swiss Casserole is easy to make and uses only six ingredients, things that many people have around the house. You don’t need much extra seasoning in this dish, the ingredients bring the flavor and work together perfectly. The Swiss cheese has a delicate but distinct flavor, and it melts so perfectly.
There are a lot of chicken casserole recipes out there, but this is my ultimate go to recipe.
You can substitute dry white wine for the milk, giving the casserole a touch of sophistication. I love using the herb stuffing as the topping in this recipe. You get so much added flavor that you would never get from regular bread crumbs.
When cooking nearly any type of chicken recipe I like to use thinly cut breasts. I feel that regular breasts are getting too large, and are actually much more than a single serving size. When using thin cut breasts, the cooking time is shortened a bit, but alway make sure they are done before serving. If you choose to use regular breasts, the cooking time will be about an hour or a little more.
Recipe: Chicken Swiss Casserole
Summary: Chicken Swiss Casserole is easy to make and uses only six ingredients, things that many people have around the house. It is my ultimate poultry casserole recipe.
- 6 boneless, skinless chicken breasts; thin cut and cubed
- 8 ounces Swiss cheese, shredded
- 1 can cream of chicken soup
- ¼ cup milk
- Herb seasoned stuffing mix box (like Stoffer’s)
- 1/2 – 1 cup frozen peas or chopped broccoli
- salt and pepper to taste
- Preheat oven to 350°. Place cubed chicken breasts in a baking dish, single layer, sprinkle with salt and pepper. Cover the chicken with shredded Swiss cheese. In a medium bowl, combine soup, milk, and peas or broccoli. Pour over chicken evenly.
- Prepare the stuffing according to package directions. When finished, cover the chicken evenly with the stuffing. Bake uncovered for 45 – 50 minutes, or until chicken is cooked through.
You can use chicken breasts whole (not cubing them), and follow directions as is. Can substitute 1/4 cup of white wine for the 1/4 cup of milk.
Preparation time: 15 minute(s)
Cooking time: 50 minute(s)
Number of servings (yield): 6
Culinary tradition: USA (General)
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