Baked Swiss Chicken Casserole Recipe

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Creamy Swiss Chicken Bake is absolutely delicious. Chicken breasts are smothered in an easy-to-make Swiss cheese sauce, covered in crispy, seasoned breadcrumbs, then baked until bubbly. It’s an easy chicken casserole the whole family will love! If you love creamy chicken casserole recipes, also try this chicken divan, poppy seed chicken casserole, or chicken noodle casserole.

Swiss Chicken Bake

This is one incredible, family-loved recipe. Tender chicken breasts are cooked in a simple Swiss cheese sauce that is absolutely heavenly. Then we top the casserole with buttered breadcrumbs and the little crunchy bites are delicious with the creamy sauce. Some Swiss chicken recipes call for using canned soup, but we skip that and replace it with a sauce that is nearly as easy to make as opening a can and is SO MUCH tastier. After the Swiss chicken casserole goes into the oven, we put on a pot of rice and make some roasted broccoli – the cheese sauce is amazing on the broccoli! The whole dinner comes together with minimal effort and it’s always met with rave reviews at the table.

How to make this Swiss chicken bake

You can make Swiss chicken in just 4 easy steps! Making this Swiss chicken bake is really simple! See the recipe card below for the full details.

Butter, flour, and chicken stock: these three form the base of the cheese sauce. Garlic powder, onion powder, and salt: we use these to add flavor to the sauce. Swiss cheese: we buy sliced Swiss cheese and add some to the sauce and use extra to put on top of the chicken. Sour cream: this lightens the cheese sauce and gives it a wonderful flavor. Panko: this is used for the crispy topping. You can use regular breadcrumbs instead. Butter: makes the panko get golden and extra crispy in the oven. Italian seasoning: adds a great flavor to the crispy topping. Try this homemade Italian seasoning!Chicken breasts: we use boneless, skinless breasts. You can also substitute chicken thighs.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Visit Kristen’s Website facebook twitter pinterest instagram I call it “Chicken Macrebleu” I did a double batch of the cheese sauce using a mix of havarti, Swiss and gruyere. Cooked half a box of elbow macaroni. Diced cooked chicken breasts, diced slices of black forest ham. Mixed it all in a casserole dish and topped with the buttered breadcrumb topping. Baked at 400° for 20-30 till hot, bubbly and brown. Did you use table salt? In this recipe, we use sea salt which is a lot less salty tasting. If you’re using table salt you’ll want to reduce the salt by at least half – so use 1 teaspoon in the sauce and ½ teaspoon on the chicken. 🙂 Comment * Name * Email * Website