Swiss Chicken Casserole is an easy dinner recipe that's loaded with juicy chicken, gooey Swiss cheese, and a cozy stuffing topping. Hearty, satisfying creamy chicken bake recipe -- perfect dinner for a busy night.
Delicious creamy Swiss chicken casserole with stuffing is a classic comfort food casserole that comes together with tender cooked chicken, a rich and creamy sauce, ooey-gooey cheese, and flavorful herb stuffing.
This Swiss chicken recipe is super warm and cozy and a great reason to throw an extra rotisserie chicken in your cart!
Why You'll Love This Recipe
Cozy and delicious dinner recipe for cold winter nights
Perfect way to use up leftover rotisserie chicken
Simple weeknight dinner the whole family will love
Swiss chicken bake is an easy recipe with simple ingredients
Try These Delicious Casserole Recipes Next
- Sweet Potato Tater Tot Casserole
- Chicken Stuffing Casserole (No Condensed Soup)
- Cheesy Chicken Lasagna Stuffed Shells
- Easy Green Chicken Enchiladas
Please refer to the printable recipe card for the full list of ingredients and exact quantities.
Dry stuffing mix. You can use your own homemade stuffing or store-bought boxed stuffing mix. I like Pepperidge Farm Herb Seasoned Classic Stuffing or Brownberry Herb Seasoned Cube Stuffing. You can also use your favorite flavor of Stove Top stuffing.
Butter. A little bit of butter goes into and on top of the stuffing to keep it nice and moist and super flavorful.
Cremini mushrooms. Baby bella mushrooms add earthy flavor to the stuffing.
Chicken broth. I use reduced sodium chicken broth.
Diced cooked chicken. Use cooked white meat or dark meat chicken like freshly poached chicken breasts or chicken thighs or leftover rotisserie chicken.
Cream of chicken soup. Swiss chicken casserole with cream of chicken soup has tons of chicken flavor.
Sour cream. Sour cream mixed with cream soup creates a rich and creamy casserole filling.
Poultry seasoning. Poultry seasoning is filled with cozy, earthy herbs that obviously taste great with POULTRY, like sage, thyme, rosemary, marjoram, and nutmeg.
Paprika. Paprika adds a mild, peppery flavor.
Swiss cheese. Freshly shredded Swiss cheese adds a gooey, cheesy layer right in the middle. You can also use slices of Swiss cheese.
Mushrooms. If you're not into mushrooms, you can skip them or swap them out with carrots or celery.
Cooked chicken. This would also be a great recipe for leftover holiday turkey.
Cream of chicken soup. Any "cream of" soup will work like cream of mushroom soup, cream of celery, cream of onion --- use whatever you have and whatever you like.
Poultry seasoning. You can make up your own blend of sage, thyme, rosemary, marjoram, and nutmeg or use Italian seasoning. If you should happen to have zaatar or herbs de Provence, those are also great swaps.
Swiss cheese. I know this is a Swiss chicken casserole recipe, but you can use cheddar cheese, Monterey Jack, pepper Jack, mozzarella, or your favorite melty cheese.
Seasonings. Feel free to adjust the seasonings to your personal preference by adding garlic powder, onion powder, chili powder, or cayenne pepper.
How to Poach Chicken
Poaching chicken is a fast and easy way to get soft and tender chicken breasts for Swiss chicken casserole with stuffing -- and sandwiches and salads for your lunches the next day.
See just how easy it is to poach chicken!
- Place chicken breasts in a single layer in a large skillet or saucepan. Season the chicken with a big pinch of salt.
- Pour enough water or chicken broth over the chicken breasts to completely cover them by about an inch.
- Bring the water to a boil over medium-high heat.
- Reduce the heat to a simmer, cover the pot, and let it simmer until the chicken is completely cooked through and reaches an internal temperature of 165.
Total cooking time will depend on the size of the chicken breasts, but will usually take around 10-15 minutes.
Start checking it a few minutes early so you don't overcook the chicken.
Transfer the chicken to a cutting board, let it cool, and slice, shred, or dice as needed.
Store leftover poached chicken in an air-tight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
How to Make Creamy Swiss Chicken Casserole
Preheat the oven to 350. Spray a 2-3 quart casserole dish with nonstick cooking spray.
1. Prep the stuffing.
Melt 2 tablespoons of butter in a medium saucepan over medium-high heat.
Add the onions and mushrooms to the melted butter and cook until the onions are translucent, 3-4 minutes.
Add the chicken broth; bring to a boil.
Remove from heat, add the stuffing mix, and stir. Cover and let stand for 5 minutes.
2. Make the creamy chicken filling.
In a medium mixing bowl, combine cream of chicken soup, sour cream, poultry seasoning, and paprika together.
Add the cooked chicken and stir to combine.
3. Assemble the casserole.
Place the chicken and soup mixture in the bottom of the baking dish.
Sprinkle the shredded Swiss cheese on top of the chicken.
Spoon the prepared stuffing mixture on top of the cheese. Dot the remaining 2 tablespoons of butter on top of the stuffing.
Tightly cover with foil and bake for 20 minutes.
Remove the foil and bake for another 20-25 minutes or until hot and bubbly. The internal temperature should read 165.
Let stand for 5 minutes. Serve and enjoy!
Storage, Freezing & Reheating
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave for 1-2 minutes. Reheat the entire casserole in a 350 oven covered with foil until warmed through.
Freeze leftover Swiss chicken casserole in a freezer-safe container wrapped in plastic wrap and a layer of foil for 2-3 months. Thaw in the refrigerator. Reheat in a 350 oven covered with foil. If desired, remove foil for the last 5-10 minutes to re-crisp the top.
You'll need about two large chicken breasts for 3 cups of cooked chicken.
For a fast and easy shortcut, use store-bought rotisserie chicken.
Use your favorite flavors of stuffing, cream soup, and cheese to make this dish your own.
Yes. And no. This chicken Swiss cheese stuffing casserole is covered during the first half of the baking time to keep the stuffing nice and moist, then uncovered to let the top of the stuffing get slightly crispy.
Some have surmised the difference is in the ingredients, while others say it's the dish it's cooked in. But I have a different theory. I even ran a poll to prove my point.
Read about it in my post, Hotdish vs. Casserole: What's the Difference?
Yes. Cover the cooled, baked Swiss cheese chicken stuffing casserole with plastic wrap and foil and freeze it for up to 3 months. Thaw in the refrigerator and reheat covered in foil at 350 degrees until heated through. If desired, remove the foil during the last 5-10 minutes to re-crisp the topping.
Get the Stuff I Use
This OXO Grater is awesome because it comes apart and stores flat in a drawer.
This basic set of Anchor Hocking mixing bowls was a wedding gift many years ago and I still use them all the time.
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Swiss Chicken Casserole
- 4 tablespoons butter, divided
- 3 cups dry stuffing mix
- ½ cup diced onion
- 1 cup sliced cremini mushrooms
- 1 cup chicken broth
- 3 cups cooked chicken, diced
- 1 10.75 ounce can cream of chicken soup
- ½ cup sour cream
- 1 teaspoon poultry seasoning
- ½ teaspoon paprika
- 1 ½ cups shredded Swiss cheese
- Preheat the oven to 350. Spray a 2-3 quart casserole dish with nonstick cooking spray.
- Heat 2 tablespoons butter in a medium saucepan over medium-high heat. Add the onions and mushrooms and cook until the onions are translucent, 3-4 minutes. Add the broth; bring to a boil. Remove from heat, add the stuffing mix, and stir. Cover and let stand for 5 minutes.
- In a medium mixing bowl, stir the soup, sour cream, poultry seasoning, and paprika together. Add the cooked chicken and stir to combine.
- Place the chicken mixture in the bottom of the pan. Sprinkle the Swiss cheese on top of the chicken. Spoon the stuffing mixture on top of the cheese. Dot the top of the stuffing with the remaining 2 tablespoons of butter.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for another 20-25 minutes or until hot and bubbly. The internal temperature should read 165. Let stand for 5 minutes. Serve and enjoy!
- You'll need about two large chicken breasts for 3 cups of cooked chicken.
- For a fast and easy shortcut, use store-bought rotisserie chicken.
- Use your favorite flavors of stuffing, cream soup, and cheese to make this dish your own.
Margie Long says
Sooo good! This will definitely be on my dinner list. I think peas might be a good addition to try in this next time I fix this. Glad I tried this. This won't be the only time! Enjoy!
Cara Lanz says
Margie, thank you so much for the nice note, I'm so glad you enjoyed it! We'll have to try adding peas next time -- that sounds delish. Cara 🙂