This Swiss Cheese Chicken Bake Recipe is one of our go-to recipes that goes together in a flash for small or large crowds. I am usually able to put two trays together in about 20 minutes. One was a double layer and the other a single layer. They can be baked right away or made the day ahead. This is a great chicken casserole recipe to make ahead for when you be getting home late from work or school!
Preparing the chicken
To make the chicken thin and workable cutting the chicken on the bias and pounding it thin is necessary. Cutting the chicken on the bias is not difficult at all. This technique is basically butterflying the chicken. After butterflying, just finish cutting all the way through and you end up with two pieces. You then take the two pieces and place them between two pieces of plastic wrap. Using a meat tenderizing mallet, pound the chicken so it is this but not torn. Repeat this for all the pieces of chicken you are using.
The other option for the chicken is to purchase organic chicken from somewhere such as Whole Foods. Whole Foods gets their chicken from Bell and Evans or Millers Poultry among others. (I am not getting paid by any of these companies unfortunately) They do put their chicken on sale and it is worth it. Both Bell and Evans and Millers sell their products in other stores too.
The chicken is air chilled. The chicken will have less added water this way. The process is explained in the link. The skin is crispier and the chicken is very tender. This will result in not needing to cut the chicken on the bias. This will be ideal for all of your chicken recipes.
The sauce
Cream of chicken soup and white wine (or chicken broth) make up the sauce. Mix these two ingredients until they are well combined. There is not much of a taste difference in taste between the wine and broth when the dish is cooked. Whatever you have on hand will work fine.
Layering the chicken bake
The Swiss Cheese Chicken Bake Recipe comes together pretty quickly. The layering of the dish is very easy once you have all the ingredients prepared. You can either make the bake with one layer of chicken or two. I have baked both and find they are both delicious.The pounded chicken goes in first. Layer the bottom of the dish with the chicken and then spread on the sauce mixture.
The cheese goes on next. I am a cheese lover and enjoy when the swiss crisps up in the oven. So sometimes I get heavy handed with the cheese. You can make it however cheesy you like. If you are adding another layer of chicken then repeat the process again through the addition of the cheese.
The stuffing mix tops off all the layers. The stuffing mix adds a seasoned, salty, crunchy addition to the bake. Drizzle the melted butter over the stuffing mix as evenly as possible.
If you like one pot bakes, try our Italian Pasta Bake Recipe, unstuffed cabbage, creamy mac and cheese,or try my roasted poblano chicken enchiladas. You can also try my city chicken recipe!
This is just one of the great dinners I have on my site. Click here to try out some more!
Swiss Cheese Chicken Bake Recipe
Ingredients
- 4 chicken breasts cut on bias and pounded thin
- 12 4"x 4" slices of Swiss cheese
- 1 – 10.5 oz cans of cream of chicken soup
- 1/2 cup of white wine or chicken broth
- 1 1/2 cups of stuffing mix
- 6 tablespoons of melted butter
Instructions
- After cutting chicken on bias you will end up with eight pieces.
- Mix can of soup and wine or broth together
- Place 4 pieces of chicken on bottom of 9×13 baking pan.
- Pour half of soup mixture on top of chicken.
- Place 6 pieces of cheese on top of chicken and soup mixture.
- Repeat for top layer.
- Pour stuffing mix on top layer.
- Pour melted butter over stuffing mix.
- Bake at 350 F for 35-45 minutes or until chicken reaches an internal temperature of 165 degrees fahrenheit.