Creamy Swiss Chicken Bake is the easiest weeknight dinner. It’s made with just 5 ingredients, including Swiss cheese, cream of chicken soup, stuffing, and white wine. This creamy chicken casserole recipe is made in one dish, so clean up will be a breeze after dinner!
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What’s in this Creamy Swiss Chicken Casserole?
This easy chicken bake is made with just a few ingredients, and prep time is so fast. Dinner will be ready in no time!
- Chicken Breasts: Use skinless, boneless chicken breasts for this creamy casserole.
- Swiss Cheese: Use slices of Swiss cheese to melt on top of the chicken.
- Cream of Chicken: A can of cream of chicken soup adds a thick and creamy texture, and the perfect flavor. You can substitute cream of mushroom for the same consistency, though it’s a bit of a different flavor.
- Stuffing Mix: A box of herb-flavored stuffing mix acts as a breadcrumb-like topping on top of this chicken bake. You could use a different flavored stuffing instead. Be sure to use dry stuffing and do not substitute fresh-cooked stuffing.
- Chardonnay: This is a dry white wine that adds a nice flavor and a bit of acidity into the cream of chicken mixture.
What else can I add to this chicken stuffing bake?
With only 5 ingredients in this Swiss Chicken Bake recipe, it’s easy to add some extra things without added stress. Mix in some cremini mushrooms for a little more texture–they taste great in that white wine sauce! Try adding some caramelized onions or sautéed garlic to up the savoriness.
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Yes, you can swap out the chicken breasts and use another boneless cut instead. Boneless chicken thighs and chicken cutlets or tenderloins work well.
Instead of dry stuffing mix, you can use croutons or breadcrumbs, seasoned as you like. These garlic croutons are a good option, but add them on top close to the end of baking time.
This creamy chicken recipe needs to bake in the oven about 1 hour at 350F.
How to Store this Creamy Chicken Bake
Store leftovers in an airtight container and keep it in the refrigerator up to 3 days. Or freeze up to 2 months.
To reheat, you can quickly microwave it, or heat in the oven until the chicken reaches 165F. Thaw first if it’s frozen.
What to Serve with this Swiss Chicken Bake
I recommend serving this creamy, cheesy chicken with rice or noodles and some vegetables. This Instant Pot Basmati Rice is so easy to make. And Swiss chicken tastes great along with vegetarian stuffing, Instant Pot scalloped potatoes, corn casserole, and breadsticks.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Creamy Swiss Chicken Bake
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Ingredients
- 6 large boneless skinless chicken breasts
- 6 slices good quality swiss cheese
- 1 10 3/4 ounce can Cream of Chicken Soup
- 1 cup chardonnay
- 1 1/2 cups boxed Herbed Stuffing Mix
Instructions
- Preheat oven to 350F.
- Spray a 9×13 inch baking dish with nonstick spray and place chicken at the bottom. Place one slice of cheese on each piece of chicken.6 large boneless skinless chicken breasts, 6 slices good quality swiss cheese
- In a small bowl, whisk together the cream of chicken soup and the wine until smooth.1 10 3/4 ounce can Cream of Chicken Soup, 1 cup chardonnay
- Pour wine mixture over the chicken.
- Top with the dry stuffing mix.1 1/2 cups boxed Herbed Stuffing Mix
- Bake covered for 40 minutes. Remove cover and cook for another 20 minutes; or until stuffing is toasted and chicken is cooked through. Chicken can be tricky, so be sure to check doneness before eating.
- Serve; spooning the extra wine/stuffing mix from the dish over the chicken. Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
This was sooooo good ! I changed it a little ,however I used cream of mushroom only instead of the wine and the cream of chicken ! But it was sooo good :) definitely making this often !
The original picture with recipe was with pepper jack cheese and not swiss. Which one do you use for this recipe?
Did you use condensed cream of chicken or the actual soup ?
Wow, these look and sound heavenly! I am also a fan of this recipes…
I made this over the weekend, and it was very good. I used the less sodium soup and chicken broth instead of the wine. I also cut up two large chicken breasts into 6 smaller pieces and had enough for dinner for 2 and left overs for 2…. it was a hit. Will definitely make this again!
^^She lists “adapted from Food.com” – and I’m sure more than Southern Living has this recipe out there.
I’m looking forward to trying this!
I cant believe you are taking credit for creating this recipe. It was published in Southern Living years ago.
I cant believe you are taking credit for this chicken recipe. It was printed in Southern Living years ago
The crusty, creamy goodness has me drooling. What a perfect dinner for the whole family!
OMG. This looks tooooooooooooo delicious! I can’t believe how simple it is to make!