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Creamy Swiss Chicken Casserole

This comforting casserole combines tender chicken, creamy Swiss cheese sauce, and a crunchy stuffing topping. Perfect for busy weeknights or entertaining guests.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded, rotisserie works great
  • 10.5 oz cream of chicken soup 1 can
  • 1 cup sour cream
  • 1 cup Swiss cheese shredded
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 6 oz stuffing mix 1 package
  • 1/2 cup butter melted
  • 1 cup frozen mixed vegetables no need to thaw
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Whisk or spoon
  • Separate bowl for stuffing

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish well to prevent sticking.
  2. If using rotisserie chicken, shred it into bite-sized pieces. If cooking your own, boil or bake until fully cooked, then shred.
  3. In a large mixing bowl, combine cream of chicken soup, sour cream, and chicken broth. Whisk until smooth and well combined.
  4. Add garlic powder, onion powder, dried thyme, and black pepper to the sauce mixture. Stir well to distribute seasonings evenly.
  5. Add shredded chicken and frozen mixed vegetables to the sauce. Stir gently until everything is evenly coated with the creamy mixture.
  6. Pour the chicken and sauce mixture into the greased baking dish. Spread evenly, making sure to reach all corners.
  7. In a separate bowl, mix stuffing mix with melted butter until well coated, ensuring no dry spots remain.
  8. Sprinkle the buttered stuffing mixture evenly over the chicken and sauce in the baking dish, creating an even layer.
  9. Bake for 30-35 minutes until the casserole is bubbly around the edges and the stuffing is golden brown. Check at 30 minutes as ovens vary.
  10. Let the casserole cool for 5 minutes before serving to allow the sauce to thicken slightly. Garnish with fresh chopped parsley.

Notes

Can be prepared up to 24 hours ahead and refrigerated before baking. Add 5-10 minutes to baking time if baking straight from the refrigerator. Leftovers keep well for 3-4 days refrigerated or 2-3 months frozen.
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