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.
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
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!
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How would you recommend reheating this from frozen in smaller portions (2 breasts)?
Hi Laura, we recommend thawing and baking at 350°F for about 15 minutes, or until warmed through!
I have been making this for years but when the kids were little we used cream instead of wine and cream of celery or chicken soup. Great recipe thank you for reminding me. Im going to make it the grown up way. 😁
This was a quick prep and I had all the ingredients on hand. I used Pacific organic condensed cream of mushroom soup. Also, I had fresh sage that I added. I followed the timing covered and uncovered. I thought it came out too watery. Next time I might shorten the covered time. BTW I used four large airline breasts.
We’re sorry to hear your chicken turned out watery! You can definitely uncover to help evaporate some of the excess water.
You have to season the chicken with a minimum of S&P, crazy that that’s not mentioned. This is a tasty dish
Hi Glendon, the cream of chicken soup contains plenty of salt to season the chicken!
Can I sub the wine for chicken broth?
Absolutely!
For making this a freezer meal is it best to freeze after cooking or after assembling and cook once thawed from the freezer?
Either way is fine!
I added asparagus and a touch of Dijon to the wine and soup mix. I used both Swiss and Parmesan. I did put half a cup of butter on dry dressing mix. I did enjoy it and will make it again. I had it with mashed potatoes.
Thank you
What can I use instead of wine?
Chicken or vegetable broth works well!
I have been making a similar version for several years and my family loves it! I melt butter – maybe 1/2 cup and mix with the stuffing mix. I also add garlic powder and parmesan cheese (the grated version in a container) and top the chicken with that. I have also made it with thinly sliced ham and swiss on top of the chicken but we prefer it without the ham. I have never had any issues with the wine!
Thanks so much for sharing what works for you, Angie!
Can I use boneless, skinless chicken thighs in this recipe?
Yes, you can!