Swiss Chicken Casserole Recipe
One night, as I was just about to finish up the dishes and get ready for bed, I realized that the chicken planned for dinner was still in the fridge. My family and I had gone out to dinner earlier that night so I didn’t end up making a meal. (Score!) However, I needed to use up the chicken, but wouldn’t have time to make it the next day. So I quickly gathered some ingredients and made this dish the night before.
Putting this together was a breeze, which is one reason I love this simple yet delicious recipe. I also love the fact that I can make it the night before and pop it into the oven an hour before we’re ready to eat! Just remember to leave off the stuffing and butter until you’re ready to put it in the oven.
This recipe combines a creamy, cheesy flavor with just a bit of a kick from the rotel and a lovely mix of herbs from the stuffing. Plus the chicken stays juicy and flavorful in the sauce while the toasted stuffing gives the texture a nice crunch. My family and I really enjoyed this recipe and I know you will too!
Swiss Chicken Casserole Recipe
Ingredients:
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4 boneless, skinless chicken breasts
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½ a medium onion, diced
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1 tsp garlic powder
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¼ tsp pepper
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8 pieces swiss cheese
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1 10 oz can original Rotel, drained
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1 10 oz can cream of chicken and mushroom soup
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1 cup chicken broth
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1 box dry stuffing mix or 2 cups
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1 stick salted butter, melted
Instructions:
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Set oven to 350F and spray 9×13 pan with a non stick spray.
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Place diced onions on bottom of pan.
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Add chicken breasts on top of onions and evenly sprinkle garlic powder and pepper over top.
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Place two swiss cheese slices on each chicken breast.
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In a medium bowl, mix cream of soup with chicken broth and drained rotel until well combined. Then pour over top of chicken evenly.
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Shake bag of stuffing mix over top of chicken.
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Pour melted butter on top.
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Bake at 350F for 1 hour or until chicken registers above 165F at its thickest part.
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Let cool for 10 minutes before serving
Top questions I get asked about this recipe:
Can I freeze this casserole?
Yes! I often make a 2 or 3 casseroles at the same time specifically to freeze so I have a meal on a day where I am to busy to cook.
Can I add other ingredients to this recipe?
Of course you can! Depending on how I feel, I add broccoli and sometimes peas to this recipe.
I don’t like swiss cheese, can I use other cheeses?
Absolutely. Swiss cheese is by far the most complementary to this dish but I have friends who use cheddar and even smokey gouda. I guess it’s down to personal preference.
Printable recipe below:
Swiss Chicken Casserole Recipe
Ingredients
4 boneless, skinless chicken breasts
½ a medium onion, diced
1 tsp garlic powder
¼ tsp pepper
8 pieces swiss cheese
1 10 oz can original Rotel, drained
1 10 oz can cream of chicken and mushroom soup
1 cup chicken broth
1 box dry stuffing mix or 2 cups
1 stick salted butter, melted
Instructions
Set oven to 350F and spray 9×13 pan with a non stick spray.
Place diced onions on bottom of pan.
Add chicken breasts on top of onions and evenly sprinkle garlic powder and pepper over top.
Place two swiss cheese slices on each chicken breast.
In a medium bowl, mix cream of soup with chicken broth and drained rotel until well combined. Then pour over top of chicken evenly.
Shake bag of stuffing mix over top of chicken.
Pour melted butter on top.
Bake at 350F for 1 hour or until chicken registers above 165F at its thickest part.
Let cool for 10 minutes before serving
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