Chicken and Swiss Casserole

Swiss chicken with wine sauce topped with stuffing in a cast-iron skillet with a spatula removing a serving.

5 from 14 votes

Chicken and Swiss Casserole

Swiss Chicken Casserole is a creamy, comforting dinner made with tender chicken, melted Swiss, and a buttery stuffing topping. Browning the chicken first and stirring wine into the sauce gives it a richer flavor than the average casserole, and it's still ready in about 40 minutes.

Author: Nikki Lee

Servings: 6 servings

Prep Time 10

Cook Time 30

Total Time 40

Ingredients

▢ 2.5 pounds chicken breasts boneless, skinless, cooked (6 breasts)
▢ 6 ounces Swiss cheese
▢ ¼ cup red or white wine (substitute chicken broth or milk)
▢ 1 can cream of chicken soup 10.5-ounce can
▢ 1 box stuffing 6 ounce box
▢ 6 tablespoons butter melted

Instructions

Preheat oven to 350℉.
In a skillet, over medium heat, pan-fry the chicken in olive oil or butter until no longer pink in the center, about 8 minutes. Season with salt and pepper to taste.
In a bowl, whisk together the wine and cream of chicken soup until smooth.
If not using an oven-safe pan, transfer chicken to a buttered 9x13 baking dish.
Top each piece with a slice of Swiss cheese.
Pour the wine and soup mixture evenly over the cheese.
Sprinkle stuffing over the top and drizzle with melted butter.
Bake for 30 minutes, or until bubbly and the stuffing is golden brown. Remove from oven and serve.

Notes

Use a cast-iron skillet or oven-safe pan for a one-dish, easy clean-up.
Use a good-quality chicken. This will mean the chicken is tender and delicious.
Use full-fat original ingredients for the best flavor. This is a comfort dish. Lower-fat items will work. However, you will get a creamier texture and the richest flavor with full-fat ingredients.
You can use white or red wine. White wine lends a light, crisp flavor while red wine gives the dish a bolder, richer flavor. Both are equally delicious.
If you don't cook with wine or do not have it, substitute with chicken broth or milk.

If you prefer not to cook the chicken before baking, you can prepare the casserole as instructed without precooking the chicken. Then, cover the dish with foil and bake it for 40 minutes. Remove the foil and bake it for 20 minutes uncovered. Be sure to check the internal temperature of the chicken (Chicken should be cooked to an internal temperature of 165°F).

Nutrition

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