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!
5-Star Review
“My kids ate this without complaint and that alone deserves 5 stars! Great taste, SUPER easy to make.” -Rebekah
Easy Creamy Swiss Chicken Casserole
This easy chicken bake is made with just a few ingredients, and the prep time is fast, so dinner will be ready in no time! With only 5 ingredients in this Swiss Chicken Bake recipe, I sometimes like to add extra things without adding any stress—cremini mushrooms for a little more texture–they taste great in the white wine sauce, sweet caramelized onions, or sautéed garlic to up the savoriness.
Creamy Swiss Chicken Bake
Ingredients
- 6 large boneless skinless chicken breasts boneless chicken thighs and chicken cutlets or tenderloins.
- 6 slices good quality Swiss cheese
- 1 10 3/4 oz can cream of chicken soup
- 1 cup chardonnay
- 1 1/2 cups boxed herbed stuffing mix croutons or breadcrumbs, seasoned as you like would work, or these garlic croutons but add them close to the end of baking time.
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 oz 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!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Swiss Chicken Bake Step by Step
Get the oven going: Preheat oven to 350°F.
Prepare the pan for the chicken: Spray a 9×13-inch baking dish with nonstick spray and place the 6 chicken breasts at the bottom. Place one slice of Swiss cheese on each piece of chicken.
Prepare the soup and chardonnay: In a small bowl, whisk together the 10 3/4 oz can of cream of chicken soup and 1 cup of chardonnay.
Cover the chicken with the soup mixture: Pour the soup and wine mixture over the chicken.
Top chicken with the stuffing: Top the chicken with the 1 1/2 cups of stuffing mix.
Bake the chicken: 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.
Add extra wine and stuffing: Serve, spooning the extra wine/stuffing mix from the dish over the chicken. Enjoy!
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 165°F. Thaw first if it’s frozen.
Serving Suggestions
I recommend serving this creamy, cheesy chicken with rice or noodles and some vegetables. This easy and quick Instant Pot Basmati Rice is perfect to soak up all the amazing flavors. Swiss Chicken also tastes great with a side of vegetarian stuffing, some creamy Instant Pot scalloped potatoes, a delicious corn casserole, and even chewy breadsticks will taste great.
How would you recommend reheating this from frozen in smaller portions (2 breasts)?
Hi Laura, we recommend thawing and baking at 350°F for about 15 minutes, or until warmed through!
I have been making this for years but when the kids were little we used cream instead of wine and cream of celery or chicken soup. Great recipe thank you for reminding me. Im going to make it the grown up way. 😁
This was a quick prep and I had all the ingredients on hand. I used Pacific organic condensed cream of mushroom soup. Also, I had fresh sage that I added. I followed the timing covered and uncovered. I thought it came out too watery. Next time I might shorten the covered time. BTW I used four large airline breasts.
We’re sorry to hear your chicken turned out watery! You can definitely uncover to help evaporate some of the excess water.
You have to season the chicken with a minimum of S&P, crazy that that’s not mentioned. This is a tasty dish
Hi Glendon, the cream of chicken soup contains plenty of salt to season the chicken!
Can I sub the wine for chicken broth?
Absolutely!
For making this a freezer meal is it best to freeze after cooking or after assembling and cook once thawed from the freezer?
Either way is fine!
I added asparagus and a touch of Dijon to the wine and soup mix. I used both Swiss and Parmesan. I did put half a cup of butter on dry dressing mix. I did enjoy it and will make it again. I had it with mashed potatoes.
Thank you
What can I use instead of wine?
Chicken or vegetable broth works well!
I have been making a similar version for several years and my family loves it! I melt butter – maybe 1/2 cup and mix with the stuffing mix. I also add garlic powder and parmesan cheese (the grated version in a container) and top the chicken with that. I have also made it with thinly sliced ham and swiss on top of the chicken but we prefer it without the ham. I have never had any issues with the wine!
Thanks so much for sharing what works for you, Angie!
Can I use boneless, skinless chicken thighs in this recipe?
Yes, you can!