This Chicken and Swiss Casserole is the ultimate comfort food recipe that takes just 15 minutes to prep. Make this ahead of time during busy weeks or freeze to serve at a later date, it truly is the easiest recipe to add to your easy dinner recipe rotation!
When it comes to making a casserole, we are pros! This is one of those classic chicken casserole recipes that my mom made growing up pretty much every month of the year. With just a handful of pantry ingredients and 15 minutes of prep time, this heartwarming dinner is ready in about an hour.
My family adores this recipe, it's one of their weeknight favorites from over the years. It's a great beginner dinner recipe since it's truly foolproof. The hearty stuffing paired with the tender moist chicken, and melty Swiss cheese makes for the best bite.
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Our best tip when it comes to making this casserole is to prep and assemble it in advance for busy weeks - it's such an easy dinner. You can also freeze this and reheat at a later date. It's a meal prep dream!
If you love a casserole, don't worry we have you covered. Try out our famous Sloppy Joe Cornbread Casserole, Old Fashioned Squash Casserole, or Poppyseed Chicken Casserole.
Table of Contents
Why You'll Love this Recipe
- 15 Minutes to Prep. With just a few minutes of hands-on prep time, you can have dinner in the oven in pretty much no time. Forget takeout and make this Chicken Swiss Casserole!
- Freezes Beautifully. If you want to meal prep this recipe, you're in luck, it's the best for that. Wrap it tightly in plastic wrap and freeze for up to 2 months.
- Use homemade chicken or rotisserie chicken for ease. Make this recipe simple by using leftover roasted chicken or buying a rotisserie chicken from the store. How easy is that!
Laura Ashley's Tip: The chicken stays so moist in this casserole since it's layered on the bottom with the sauce on top. The stuffing is tender on the inside and crispy on the outside, the ideal texture!
Ingredients
Scroll down for recipe amounts and instructions in the recipe card.
- Pulled or cubed cooked chicken: Cook your own chicken or use a rotisserie chicken for easy prep. White or dark meat are both delicious in this casserole.
- Swiss cheese slices: Makes for the melty goodness in each bite.
- Condensed cream of chicken soup: Buy this soup or make your own easily! You can also use my cream of mushroom soup too.
- Mayonnaise: Adds creaminess to the casserole to keep it from drying out.
- Whole Milk: Use your favorite dairy here, we love whole milk best. The milk keeps everything moist and juicy.
- Garlic powder: Infuses each bite with nice garlic flavor.
- Onion powder: Adds the savory onions sweetness to the chicken and stuffing.
- Flaky poultry seasoning: Seasons the chicken and prevents the bake from being bland.
- Seasoned stuffing: Easy from the box stuffing mix keeps this recipe too simple.
- Shredded parmesan cheese: A saltier cheese than Swiss, it adds that extra zing in each bite.
- Salted butter: Gives a richness to the ingredients and also helps keep things moist.
Tools You’ll Need
How to Make Chicken and Swiss Casserole
- Preheat oven to 375°F. Grease a 13x9 baking dish with butter or non-stick cooking spray.
- Place the chicken in an even layer in the prepared pan.
- Lay Swiss cheese slices on top of the chicken.
- In a large bowl, mix together the cream of chicken soup, milk, mayonnaise, flaky poultry seasoning, garlic powder, onion powder, salt and black pepper until well combined. Pour the mixture evenly over the chicken and cheese.
- Pour the mixture evenly over the chicken and cheese.
- In a medium bowl, mix the stuffing, shredded Parmesan cheese, and melted butter until the crumbs are evenly coated. Sprinkle this mixture over the top of the casserole.
- Bake 30-35 minutes, or until the cheese is bubbling and the topping is golden brown. Garnish with fresh parsley, if desired.
Expert Tips
- Layer the casserole correctly. Be sure to layer the ingredients correctly. The chicken is on the bottom to keep it moist and juicy throughout baking.
- Try adding fresh herbs! Fresh chopped thyme or rosemary are both so delicious in this bake.
- Make a homemade cream of chicken soup. If you are looking to control the sodium in the soup, make your own cream of chicken soup. This recipe yields the equivalent to a 10.5 ounce can:
- Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.
- For a quick weeknight prep, use rotisserie chicken. This is a no brainer pro tip, it keeps the prep time to 15 minutes and is so delicious.
Storage & Make Ahead Instructions
This recipe is a dream when it comes to storage and making ahead. Freeze it for ease or assemble it in advance for a busy week or dinner for a crowd.
For the Fridge: place leftovers in an airtight container and refrigerate for up to four days.
For the Freezer: place in an freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Make Ahead Instructions. Layer the ingredients in the baking dish and store in the fridge before baking right before serving. If reheating leftovers, simply microwave or warm in the oven for a few minutes until hot.
What to Serve with Swiss Chicken Casserole
You can serve Chicken and Swiss Casserole with no sides but it also pairs well with a great side salad or vegetable dish. Some of our favorites include, Garlicky Green Beans, House Salad, Italian Roasted Potatoes, and Glazed Brussels Sprouts.
FAQs
This depends on whether the chicken is on top or underneath the other ingredients. If on top, yes to prevent from drying out.
There may not be enough stock or sauce in the casserole to keep it moist. Additionally, you will want to cover the casserole with foil when cooking to keep the moisture inside the bake.
Add fresh herbs as well as any spices like garlic powder, onion powder, and poultry seasoning.
Chicken and Swiss Casserole
Ingredients
- 4 cups pulled or cubed cooked chicken white or dark meat
- 8 ounces Swiss cheese slices
- 1 10.5 ounce can condensed cream of chicken soup
- ½ cup milk
- ½ cup mayonnaise
- 1 teaspoon flaky poultry seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½-1 teaspoon salt or amount as desired
- ¼-1/2 teaspoon black pepper or amount as desired
- 6 ounce box seasoned stuffing
- ¼ cup shredded parmesan cheese
- 4 tablespoons melted salted butter
- Garnish: chopped parsley optional
Instructions
- Preheat oven to 375°F. Grease a 13x9 baking dish with butter or non-stick cooking spray.
- Place the chicken in an even layer in the prepared pan.
- Lay Swiss cheese slices on top of the chicken.
- In a large bowl, mix together the cream of chicken soup, milk, mayonnaise, flaky poultry seasoning, garlic powder, onion powder, salt and black pepper until well combined. Pour the mixture evenly over the chicken and cheese.
- In a medium bowl, mix the stuffing, shredded Parmesan cheese, and melted butter until the crumbs are evenly coated. Sprinkle this mixture over the top of the casserole.
- Bake 30-35 minutes, or until the cheese is bubbling and the topping is golden brown. Garnish with fresh parsley, if desired.
Video
Notes
Expert Tips
-
- Layer the casserole correctly. Be sure to layer the ingredients correctly. The chicken is on the bottom to keep it moist and juicy throughout baking.
-
- Try adding fresh herbs! Fresh chopped thyme or rosemary are both so delicious in this bake.
-
- Make a homemade cream of chicken soup. If you are looking to control the sodium in the soup, make your own cream of chicken soup. This recipe yields the equivalent to a 10.5 ounce can:
-
- Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.
-
- Make a homemade cream of chicken soup. If you are looking to control the sodium in the soup, make your own cream of chicken soup. This recipe yields the equivalent to a 10.5 ounce can:
-
- For a quick weeknight prep, use rotisserie chicken. This is a no brainer pro tip, it keeps the prep time to 15 minutes and is so delicious.
Kathleen
This was SO good, thanks for your tip on making your own cream soup, it turned out so delish!
Laura Ashley
Thank you so much! I'm so happy it was a hit!! 🙂
Cindy Paige
I can’t find the recipe itself, does not give amount of ingredients. Please help.
Cindy
Laura Ashley
They're listed at the very bottom of the recipes page. I hope you love it! 🙂
Susan
This came out better than I expected. I did think that the stuffing was too hard and dry, so the next time I made it, I mixed the stuffing with a cup of chicken broth and let it sit while I put the rest together, and then put it on top. I liked that much better.
But the sauce was so good that the second time I doubled it, and used it like gravy.
Laura Ashley
Thank you so much!! I'm so happy you made it and liked it!! 🙂
Michelle
Great dish! My family liked it. Next time I make it I will be omitting the salt, I feel there is enough salt in the cream of chicken soup.
Laura Ashley
Thank you so much! I'm so happy it was a hit!! 🙂
Ellen
I feel lucky to have found this delicious recipe. I was looking for something new that would be easy and this fit the bill. My family really enjoyed it.
Laura Ashley
Aww!! It means so much to me that you liked it so much!
Pennie White
This was great! Served with steamed Broccoli & Mushrooms. Only thing I'd change is adding 1 can of sweet yellow corn. Nonetheless, so good and the dish was scraped clean!
Laura Ashley
Thank you so much! I'm so happy it was a hit!! 🙂
Laura Ashley
The amounts are listed at the bottom of the recipe's page. They are not listed on tiktok because the caption on the video says RECIPE on dinnerin321.com 🙂
Balisle Cynthia
Excellent quick casserole- Husband approved! Smelled wonderful baking.
Laura Ashley
Thank you SO much!! 🙂 I'm so happy it was a hit!
Cassie Power
This was such an easy and filling dinner to make! I’m a single mom so anytime there’s something quick that has protein in it, I’m going to make it. My little one even liked it which is saying a lot because she never tries anything new!
Laura Ashley
Thank you SO much!! 🙂 I'm so happy it was a hit with you and your sweet little one! It means a lot to me!
Rianna
Great quick and easy dinner! We prefer to make the cream of chicken from scratch and cook the chicken breasts to shred as store-bought rotisseries can get a little salty in this recipe but you cant beat how quick you can make it with store bought ingredients! Less than 15 minutes from prep to the oven. We love it!
Laura Ashley
Thank you SO much!! 🙂 I'm so happy it was a hit!
Alyssa McGinnis
This was soooooo easy to throw together for a quick weeknight dinner! We loved it and will definitely be adding it to the rotation. I think next time I will stir the chicken in the sauce so it gets nice and covered, possibly double the sauce, and I was thinking of adding some chopped ham and some dijon that way it’s like a chicken cordon bleu bake!
Laura Ashley
Those sound like excellent additions!! I'm so happy you made it and liked it so much! 🙂
Amy
Because I didn’t have stuffing or cream of chicken soup on hand, I substituted with crushed ritz crackers and cream of mushroom with roasted garlic soup. I’ve made it twice in one week! My family loves it that much!
Laura Ashley
That is fantastic!! I'm so happy you made it and liked it so much! Those adaptations were such great ideas too! 🙂
Rosanna T Oxhorn
This is very tasty. Love the way the stuffing on top gives it a nice crunch. However, next time I make it, I will not add any salt and either use low sodium cream of chicken soup or make my own soup and omit the salt. This recipe is a keeper!
Laura Ashley
That is wonderful! Thank you so much! SO happy you made it and liked it so much! The low sodium stove top will be another way you can lessen the sodium about as well 🙂
Patricia Bontrager
Made this last night and it was so so good! I still have fresh herbs in the garden, so I used fresh rosemary, thyme and parsley in place of the poultry seasoning - but everything else was just as the recipe was written. It was a big hit with my family and I'll definitely make this one again. Thanks for sharing the recipe!
Laura Ashley
This makes my heart SOOOO happy to hear, Patricia! Thank you SO much!!!🥰 I'm so HAPPY that you made it and that you and your family loved it so much!!