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!
Just made this for dinner…. SO yummy!! We will definitely be having this for dinner again! Thanks for the great recipe!!
You’re very welcome!! I’m glad you enjoyed it so much!
My daughter loves it! She said it’s the best thing I’ve made & it’s like having Thanksgiving early.
I’m happy to hear you both love it!! Can’t go wrong with an early Thanksgiving!!
This is absolutely amazing week night dinner !
You just reminded me that I made this dish a while ago. Instead of sprinkling the dry stuffing mix on top, I prepared it as directed on the package, b/c we love stuffing, & I know that my family would have complained…. had I only sprinkled the dry stuffing mix over the top. I also took the time to sauté a few mushrooms, diced onion & celery, & a grated carrot, and mixed that into the prepared stuffing mixture before spreading it over the casserole. The dish turned out super tasty, and everyone loved it, so I’ve made it many times since. I used Heart Healthy canned soup, and it was still very delicious. BTW, I stirred in 1/4 tsp. of dried thyme into the canned soup, just b/c thyme compliments chicken very nicely. Thanks for your great recipe, which I was able to make ‘my own’.
FYI – the stuffing does not stay dry. The casserole is covered and the moisture, wine and chicken juices flavor it. It comes out like real stuffing. There is no need to prepare it ahead of time. You could toss in the diced veggies and they would cook up nicely, no need to saute them.
This is the PERFECT week night dinner! Seriously sooo delicious!
The family gobbled this one up so fast, thanks for a delicious meal!
So glad to hear your family loved it! Thanks, Aimee!
I am always up for a creamy chicken recipe!
They’re the best!
This recipe was a slam dunk from the first time I made it!! Thanks for the recipe!
Thanks, Cheryl!!
So delicious and so easy!!
Made for Mother’s Day & the family really loved it-very tasty ????