Chicken and Swiss Casserole
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!
Servings: 8 servings
Calories: 395kcal
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
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- 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.
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- Try adding fresh herbs! Fresh chopped thyme or rosemary are both so delicious in this bake.
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- 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:
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- 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.
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- 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:
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- 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.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.Nutrition
Calories: 395kcal | Carbohydrates: 12g | Protein: 33g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 707mg | Potassium: 509mg | Fiber: 1g | Sugar: 4g | Vitamin A: 725IU | Vitamin C: 0.1mg | Calcium: 331mg | Iron: 1mg
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