INGREDIENTS
Boneless, skinless chicken breasts: Six pieces, providing a tender and juicy base.
Grated Parmesan cheese: One-quarter cup, for a rich, cheesy flavor.
Salt: One-quarter teaspoon, to enhance the overall taste.
Ground black pepper: One-quarter teaspoon, for a hint of spice.
Swiss cheese: Twelve slices, adding a creamy and tangy layer.
Cream of chicken soup: One 10.5-ounce can, for a creamy sauce.
Chicken broth: One cup, to create a flavorful base for the sauce.
Garlic cloves: Two, minced, for added aroma and taste.
Melted butter: Half a cup, to add richness and help bind the stuffing mix.
Stove Top stuffing mix: One 8-ounce package, for a crunchy topping.
Fresh minced parsley (optional): One teaspoon, for garnish and a touch of color.
INSTRUCTIONS
Step 1:
Preheat your oven to 350°F (175°C). Coat a 9×13-inch baking dish with nonstick cooking spray.
Step 2:
In a large mixing bowl, combine the cream of chicken soup, chicken broth, and minced garlic until well mixed.
Step 3:
Place the chicken breasts in the prepared baking dish. Sprinkle grated Parmesan cheese, salt, and pepper over the chicken, flipping to coat both sides.
Step 4:
Place two slices of Swiss cheese on each chicken breast.
Step 5:
Pour the soup mixture over the cheese, spreading it evenly to cover the chicken breasts.
Step 6:
Sprinkle the dry Stove Top stuffing mix evenly over the soup and cheese layer.
Step 7:
Evenly pour the melted butter over the stuffing mix.
Step 8:
Cover the dish with aluminum foil and bake for 40 minutes.
Step 9:
Remove the foil and bake for an additional 15-20 minutes until the stuffing is browned and the chicken is cooked through. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Step 10:
Garnish with fresh minced parsley, if desired, and serve immediately.
Serving and Storage Tips
Serve Swiss Chicken Casserole hot from the oven. Pair it with steamed vegetables like broccoli or green beans, or a fresh side salad for a balanced meal.
For added texture, garnish with freshly chopped parsley or a sprinkle of crispy fried onions right before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the desired amount in an oven-safe dish and warm in the oven at 350°F (175°C) until heated through, or use the microwave for a quicker option.
This casserole also freezes well. To freeze, assemble the casserole without baking. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
Helpful Notes
Variations: Add vegetables such as sliced mushrooms, spinach, or bell peppers to the casserole for extra flavor and nutrients. You can sauté them with the onions before adding them to the casserole.
Add-ins: For a richer flavor, mix in half a cup of sour cream or cream cheese to the soup mixture. This will add a creamy texture and enhance the overall taste.
Tips for Best Results: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F to ensure it is fully cooked. Allow the casserole to rest for a few minutes before serving to let the flavors meld together.
