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Creamy Swiss Cheese Chicken

The tide has not turned.  Instead, we didn’t have hot water for 3 days and that was the small problem.  I don’t want to get into it.  I’m going to pretend like it’s not happening and eat some comfort food.  Call it Swiss Cheese Chicken. Call it Creamy Baked Chicken Breasts. Whatever you call it, its comforting and delicious and makes me happy. And, I actually got this recipe twice…

1. A couple of years ago my friends threw a recipe swap party when school first started. The premise: moms get together and bring 20 copies of three EASY recipes. Recipes you can make on a school night after work and feed your family. You cook one of them and bring it to the party so everyone can sample. It was a brilliant idea. You should all copy it. “Swiss Cheese Chicken” was my favorite recipe from that party. I don’t remember now which mom brought it but thanks! I made the recipe as directed and we really enjoyed it.

2. When I was getting married my aunts threw me a bridal shower. I didn’t know they were going to do this but they sent a recipe card to everyone with the invitation. Each person brought their filled out card with them to the shower and they put them in an adorable cookbook. Seriously, like the cutest cookbook ever. I love that cookbook and use it all the time! It was a brilliant idea. You should all copy it. My problem, is I always go to the old family favorites and don’t try as many of the “new” things. Lesson learned. I had a recipe for “Creamy Baked Chicken Breasts” from my dear Sue since 2006!

I have kind of just converted to Sue’s version of the recipe because it has wine in it. I think wine makes everything taste better. She did tell me to use Pepperidge Farm Herb Season stuffing mix; that it’s the best. I have never done that because I buy the cheapest version of either chicken or turkey stuffing mix at Aldi. But, I felt it was necessary to tell you Pepperidge Farm is the recommended brand. Oh, and her version is for 6 chicken breasts, I use the same amount of everything else but just make 4 chicken breasts. I don’t mind a higher sauce to chicken ratio. Anyway, here is how I make it:

Spray a baking dish with nonstick cooking spray- an 8×8 pan for 4 breasts or a 9×13 pan for 6. Arrange the chicken in the pan and top each with a slice of Swiss cheese.

Mix together soup, wine and some garlic powder and pour over chicken (you could sub milk or chicken broth for wine).IMG_8270

Sprinkle the top with stuffing mix then drizzle it with butter.


Bake, eat, relax. Ahhhh… I feel better.


I like to serve with rice to soak up extra sauce (spoon it over the rice). Both white rice and wild rice are equally delicious.

Make Ahead/Freezer Instructions: I have not tried it but the first recipe said you can freeze this meal and bake later. Just leave off the stuffing mix and butter. Thaw the casserole in the fridge and before you are ready to bake add the stuffing mix and melted butter. I LOVE having meals ready to go in the freezer so I don’t know why I haven’t done this yet. Probably because I want to eat it right away. But I will do it, someday.

Creamy Swiss Cheese ChickenIMG_E8280

Serves 4

4 boneless, skinless Chicken Breasts
4 slices Swiss Cheese
1 can Cream of Chicken Soup
1/4 c White Wine
1 tsp Garlic Powder
2 c Chicken or Turkey Stuffing Mix (or more)
1/4 c Butter, melted

Preheat the oven to 350.

Lightly spray an 8×8 baking dish with nonstick cooking spray.
Arrange chicken in a single layer.
Top each chicken breast with a slice of Swiss Cheese.
In a small to medium mixing bowl, combine the soup, wine and garlic powder.
Stir until smooth.
Pour/spread sauce evenly over the chicken and cheese.
Sprinkle the stuffing mix evenly over the casserole.
Drizzle melted butter over the top.

Bake until the stuffing mix is golden brown and the internal temp of the chicken is 165; about 45 minutes.

Mangia! Mangia!

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