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!
My kids ate this without complaint and that alone deserves 5 stars! Great taste, SUPER easy to make.
What a huge mom-win!!
I’m not sure what happened but the alcohol didn’t seem to cook out much. Mine had an overwhelming taste of wine (and I love wine). 🤔 I think next time I’ll swap some or all out for broth because I made it for the kids but I do love how easy it was to prepare and think of it weren’t for how much wine I tasted in my end result, it would have been great. I followed the recipe except that I used 8 breasts and extra stuffing and cream of chicken soup but did not add additional wine. I will try again since I’m not sure what happened.
Definitely modify to your taste!
I made this today after seeing the recipe this morning, and I must say, this is delicious! Worth of 10 stars. I made this for my parents and they loved it as well. I used a whole box of stuffing (6 oz) and baked longer since the chicken breasts I got today were quite large, so I tested at 1 hour, then baked for another 30 minutes checking at 15 minute intervals. Overall, an excellent and easy chicken dish. Thank you Becky for the great recipe.
Thanks for sharing your success with us, Lee! It looks amazing!
I am a single father and i try to surprise my 3 children this was a success thanks a lot for this recipe . (zubabiko@gmail.com)
When you say “cook the chicken” do you just cook it plain on a baking sheet and then add that plain cooked chicken in as mentioned? What does the cook time look like thawed out of the freezer?
Hi Gabrielle!
I hope you’re able to get to the recipe card, at the top of the page there is a button “Recipe ⬇”. That will take you to the card that has detailed instructions! When you cook the chicken, it will not be plain, it will be coated. As long as the chicken is completely thawed, you can follow the cook time on the recipe card.
My question was referring to making it a freezer meal. You mentioned pre-cooking the chicken. If I pre-cook the chicken do I cook it plain and then add the cook chicken into the recipe as you have written above?
You can season it if you’d like!
Such a fantastic meal! I add heavy cream to the wine and soup. Like Megan I like to double the sauce. I melt a stick of butter and drizzle it on the stuffing. The meal is perfect as is but great to add to suiting your taste!
Thanks for stopping by and sharing, Maria!
This is my husband and my favorite meal!!! It’s so hard to find a recipe that has few ingredients, easy to put together, and has enough food to feed a family (plus leftovers for us) and this one does it all. It tastes like a Thanksgiving meal! We love it so much we go a bit extra with 2 cans of soup and 2 cups of chardonnay. We also put a full box of stuffing in the wine mixture and add another full box dry on top. It just helps it go longer for us because it’s so amazing! Becky, you have an incredible skill for putting the right flavors together to make something amazing!! :)
Thanks for stopping by and sharing, Megan!
I love this recipe, so quick, easy and delicious! How would prepare this to freeze? Assemble and freeze raw? Or bake then freeze once cooled? Thanks:)
Since this does have meat, I would go ahead and cook the meat first before adding and then freeze before you truly bake it!
I love this dish, my amazing grandma used to make this for me, is it freezable? If so , whAts the process? Bake and freeze? Raw and freeze? Thank you :)
Bake the chicken first, then assemble, then freeze!
Made this for a freezer meal swap at church (7 pans of it) and everyone RAVED about it at the next Women’s bible study.I am a co-Admin for our community meal ministry. We keep freezer meals at our church for those who need extra help with food. Especially during the Covid pandemic when so many are hurting and needing help. We make one dish + 1 soup for each person participating +1 dish & 1 soup for the freezer at church. Each participant comes home with 7 different meals and 7 different soups (sometimes more or less depending on the number of participants we have but this particular swap we had 7) and the church gets the same for the meal ministry outreach. This was delicious and SO easy to make. I made split pea and ham soup as well for this swap. Both crazy easyto make and delicious. If you are looking for a super easy meal to prepare look no further I promise your family will LOVE it!! Even my 14 year old super picky eater loved it.
Thanks for sharing, Cheyenne!
Hi
Did you cook the chicken before you froze it? Did you thaw before cooking or go directly to oven?
Thanks
This is the smaller version of the bake. I made it along with augratin potatoes, corn and biscuit
Sounds great, Yamine!