Easy Swiss Chicken Casserole is a retro dinner made with rotisserie chicken and Swiss cheese covered in a creamy sauce and baked with a crunchy stuffing topping.
From the recipe collection of Tara Ippolito
This Easy Swiss Chicken Casserole is an old school , retro recipe that instantly takes me back to my childhood. My mom used to make this for me and my siblings all the time when we were kids. It was always one of those dinners that all of us looked forward to. It’s creamy, comforting, and just all around good.
This one is a classic for a reason. It’s incredibly easy to throw together, perfect for a busy weeknight, and a guaranteed crowd pleaser. Its cozy, filling, and familiar in the absolute best way. This is a recipe you’ll come back to again and again.
Ingredients
Heres everything you'll need to make this delicious throw back dinner. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Shredded Rotisserie Chicken -Makes this recipe quick and easy while adding tender and flavorful chicken.
- Sliced Swiss Cheese -Melts beautifully and adds that mild, nutty flavor that defines this dish.
- Cream Of Chicken Soup With Herbs -Creates the creamy base and adds built in seasoning.
- Milk -Thins the sauce just enough so it stays creamy and not heavy.
- Sour Cream -Adds richness and a subtle tang that balances the dish.
- Salt & Pepper -Simple seasoning that brings everything together.
- Stove Top Savory Herb Stuffing - Gives the casserole texture and that classic, nostalgic flavor.
- Butter- Helps the stuffing bake up golden and buttery on top
How To Make It
Here’s how to make this delicious dinner. You can find the full ingredients list along with instructions on the recipe card below.
Preheat the oven to 350°F
First, add the shredded rotisserie chicken to the bottom of a greased baking dish and spread it into an even layer. Layer the sliced Swiss cheese evenly over the chicken. In a bowl, mix together the cream of chicken soup with herbs, milk, sour cream, salt, and pepper until smooth. Pour the creamy mixture evenly over the Swiss cheese layer.
NOTE: Some people find the "cream of" soups salty. If you're sensitive to salt, dont add any additional to the recipe.
In a separate bowl, combine the box of Stove Top stuffing with the melted butter then sprinkle it evenly over the top of the casserole. Cover with foil and bake for 30 minutes, until hot and bubbly. Let it sit for 5 minutes before serving and enjoy!
PRO TIP: Remove the foil for the last few minutes if you want a slightly crispier topping.
Can I Make This Ahead Of Time?
Yes, you absolutely can. Just assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking.
What Can I Serve This With?
Serve this with a simple green salad or vegetable like Frozen Roasted Green Beans to round out the meal.
Storage
Let the chicken cool completely and place it into a food safe air tight container. It will last in the refrigerator for up to three days.
Easy Swiss Chicken Casserole Recipe
Equipment
- 9" x 13" baking dish
Ingredients
- 2 Cups Rotisserie Chicken
- 8 Slices Swiss Cheese
- 10.5 Oz Cream Of Chicken Soup With The Herbs
- ½ Cup Milk
- 1 Cup Sour Cream
- Salt and Pepper to taste
- ½ Stick Butter, melted
- 1 Box StoveTop Savory Herbs Stuffing
Instructions
- Preheat the oven to 350°F
- Add the shredded rotisserie chicken to the bottom of a greased baking dish and spread it into an even layer. Layer the sliced Swiss cheese evenly over the chicken.
- In a bowl, mix together the cream of chicken soup with herbs, milk, sour cream, salt, and pepper until smooth. Pour the creamy mixture evenly over the Swiss cheese layer.
- In a separate bowl, combine the box of Stove Top stuffing with the melted butter then sprinkle it evenly over the top of the casserole.
- Cover with foil and bake for 30 minutes, until hot and bubbly. Let it sit for 5 minutes before serving and enjoy!
Video
Other Easy Casserole Recipes
If you like super easy to make casserole recipes like this one, you have to try this Sloppy Joe Casserole, French Onion Chicken And Rice and Easy Enchilada Casserole.
Al Dente Diva says
Hi Tanya! Thanks so much for giving it a try. I’m so glad you like it and I like the extra butter
Tanya says
This is my favorite quick recipe. It reminds me of a recipe my mother made, without all the extra labor. Thank you so much for sharing it. My only tweak was to melt a whole stick of butter instead of a half. Deeelicious!
Lindsey says
This was really good! Stuffed cooked up fine just slight crunch but I’d say it reheats even better! Saving this one for the future! Made sure to cover it and cook on the middle rack perfection
Al Dente Diva says
That shouldn’t be the case at all. Did you cover it? It’s also supposed to be placed into the center rack of the oven. Sounds like you may have had it on the top rack
Vikki says
The stuffing does not cook. It’s basically rock hard when it’s done baking.