Creamy Swiss Chicken Bake
This Creamy Swiss Chicken Bake is a delightful dish that transforms simple ingredients into a gourmet meal. Originating from a family recipe shared in the Brother Martin High School cookbook, this comforting casserole is a favorite in my home. The tender, juicy chicken breasts are lovingly topped with creamy Swiss cheese and baked in a savory blend of cream of chicken soup and white wine (or water), ensuring a moist and flavorful experience. Finished off with a crispy herb-seasoned stuffing topping, it’s a one-pan wonder that will impress your family and friends. Quick to prepare and wholly satisfying, this dish is sure to earn you accolades as a wonderful cook!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
boneless skinless chicken breasts
6 (none)
Swiss cheese
6 slices (sliced)
cream of chicken soup
1 (10 3/4 ounce) can (undiluted)
dry white wine or water
3/4 cup (none)
herb seasoned stuffing mix
1 1/2 cups (crushed)
butter
3/4 cup (melted)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Lightly grease a 13 x 9-inch baking dish.
3
Arrange the boneless, skinless chicken breasts evenly in the dish.
4
Place a slice of Swiss cheese on top of each chicken breast, ensuring even coverage.
5
In a mixing bowl, combine the cream of chicken soup and dry white wine (or water) thoroughly. This mixture will serve as the flavorful sauce for the chicken.
6
Spoon the soup mixture evenly over the chicken and cheese, ensuring it covers all breasts.
7
Sprinkle the crushed herb-seasoned stuffing mix generously over the sauce-covered chicken.
8
Drizzle the melted butter over the stuffing mix to ensure a crispy topping.
9
Cover the baking dish with aluminum foil and bake in the preheated oven for 50-60 minutes. For the last 10 minutes, remove the foil to allow the top to become golden and crispy.
10
Once done, let the dish rest for a few minutes before serving to allow the flavors to meld. Serve hot and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Swiss Chicken Bake?
It is a comforting casserole dish consisting of chicken breasts topped with Swiss cheese, a creamy soup sauce, and a crispy herb-seasoned stuffing crust.
What type of chicken should I use for this recipe?
You should use six boneless, skinless chicken breasts for the best results.
Can I substitute the Swiss cheese?
While Swiss cheese provides the signature flavor, you could substitute it with Provolone or Gruyere if needed.
What kind of soup is used in the sauce?
The recipe calls for one 10 3/4 ounce can of undiluted cream of chicken soup.
Can I use water instead of white wine?
Yes, if you prefer not to use dry white wine, you can use an equal amount of water (3/4 cup).
What is the purpose of the white wine?
The white wine adds a gourmet depth of flavor and acidity to the creamy sauce, helping to keep the chicken moist.
How do I prepare the stuffing mix?
The herb-seasoned stuffing mix should be crushed before being sprinkled over the chicken.
Do I need to cook the stuffing before adding it?
No, you use the dry stuffing mix and it will bake to a crispy finish in the oven.
What temperature should the oven be set to?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
What size baking dish is recommended?
A 13 x 9-inch baking dish is the ideal size for this recipe.
Should the baking dish be greased?
Yes, you should lightly grease the dish to prevent sticking.
How long does the chicken need to bake?
The chicken should bake for a total of 50 to 60 minutes.
Why should I cover the dish with aluminum foil?
Covering the dish with foil helps steam the chicken to keep it juicy and prevents the stuffing from burning.
When should I remove the foil?
Remove the aluminum foil during the last 10 minutes of baking to allow the topping to become golden and crispy.
What is the role of the melted butter?
Drizzling melted butter over the crushed stuffing mix ensures a rich, crispy, and flavorful topping.
Where does this recipe originate from?
This recipe was shared in the Brother Martin High School cookbook.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used, though baking times may vary slightly.
Is this recipe easy for beginners?
Yes, it is considered an easy, one-pan wonder that is perfect for families.
Can I use a different cream soup?
Yes, cream of mushroom or cream of celery could work, though cream of chicken is traditional.
How many people does this recipe serve?
Based on the use of six chicken breasts, it typically serves six people.
Should I dilute the cream of chicken soup?
No, the soup should be used undiluted from the can.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
Can I make this dish ahead of time?
You can assemble the chicken, cheese, and sauce ahead of time, but add the stuffing and butter just before baking for maximum crispness.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Can I freeze this casserole?
Yes, you can freeze it, but the stuffing topping may lose some of its crunch upon reheating.
What sides go well with Creamy Swiss Chicken?
It pairs well with mashed potatoes, steamed green beans, or a fresh side salad.
Can I add vegetables to the bake?
You can add a layer of cooked broccoli or asparagus under the cheese for a complete meal.
What if I don't have herb-seasoned stuffing?
You can use plain breadcrumbs mixed with Italian seasoning or poultry seasoning as a substitute.
Is this a kid-friendly meal?
Yes, its mild, creamy flavors and crispy topping make it a favorite for children.
Why should I let the dish rest after baking?
Letting it rest for a few minutes allows the sauce to thicken and the flavors to meld before serving.