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Baked Swiss Chicken

by Laura

Today’s recipe for baked swiss chicken is a family favorite. Everyone loves this dish. It’s simple to make and only requires 6 ingredients that I usually always have on hand. It’s also nice enough to serve to guests. You can’t lose with this one! I’m not even sure where I got this one. However, I’ve had it for years and love it.

It begins with pounding 4 chicken breasts to an even thickness and cutting them in half. Next, you place them into a 9 x 13 inch baking dish. Then, you top the chicken breast with slices of Swiss cheese.

The next thing you will need to do is whisk a can of condensed mushroom soup with a cup of milk. This mixture gets poured over the top of the chicken. Lastly, you sprinkle a package of Stove Top dressing mix over the chicken and drizzle it with melted butter. Cover the dish with foil and then it is time for the oven. You bake it at 350 degrees for 45 minutes. The final step is to uncover the chicken and bake for about 5 more minutes until the chicken reaches an internal temperature of 165 degrees.

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Baked Swiss Chicken | realmomkitchen.com

Baked Swiss Chicken


  • Author: Laura

Ingredients

Scale
  • 34 chicken breasts (just depends on how big your chicken breast are)
  • 68 slices Swiss cheese
  • 1 (10 3/4 oz) can cream of mushroom soup
  • 1 cup milk
  • 1 box Stove Top Stuffing (or other similar boxed stuffing mix)
  • 1/4 cup butter, melted

Instructions

  1. Pound chicken breast to even out the thickness of the chicken. I place the chicken in between two pieces of plastic wrap and pound with a rolling pin or the flat side of a kitchen mallet.  Cut each breast in half.
  2. Place chicken breasts in a sprayed 9 x 13 inch baking dish.
  3. Top chicken with slices of Swiss cheese.
  4. In a bowl, mix soup and milk until well blended.
  5. Pour soup mixture over chicken.
  6. Then top the chicken with the dry stuffing mix. Drizzle melted butter on the stuffing.
  7. Baked, covered with foil, at 350 degrees for 45 minutes.  Remove foil and bake 5-10 minutes longer until the internal temperature of the chicken reaches 165 degrees. Serves 6-8.
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This is the original photo for this post when it was first posted in April 2010.

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57 comments

Jennifer January 6, 2021 - 12:50 am

Made this tonight with chicken breast chunks…. after cheeses, I sprinkled a couple of cups of baby spinach on top, then the milk/ soup mixture, and then the stuffing& butter….. delicious, next time I’ll add sliced fresh mushrooms with the fresh spinach….☺️

Reply
Sharon Seiber May 21, 2020 - 11:35 pm

Hi Laura,
I made this quite a while ago and used the chicken breasts so this time I used boneless/skinless thighs. I pre-cooked them until tender and used them like the breast. We are normally dark meat lovers here! So we will see what we can see here tonight. I think it’s going to be a real success!

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Sandra Hunter March 15, 2017 - 3:56 pm

This recipe is a favorite!

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Dianne January 8, 2016 - 10:32 am

Then end dish was really good for a quick no fuss dinner, it’s a keeper! I did have a little problem with the recipe – I thought I had followed it to the letter but the stuffing topping came out chewy and crunchy. Not sure what I did wrong here, I drizzled with melted butter and baked covered per instructions. I ended up scooping out the stuffing mix and adding a little hot chicken stock to it in a bowl and then putting it back over the casserole and browning it in the oven. It was yummy the family loved it. Next time I’ll just precook the stuffing.

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Dianne January 8, 2016 - 10:32 am

Then end dish was really good for a quick no fuss dinner, it’s a keeper! I did have a little problem with the recipe – I thought I had followed it to the letter but the stuffing topping came out chewy and crunchy. Not sure what I did wrong here, I drizzled with melted butter and baked covered per instructions. I ended up scooping out the stuffing mix and adding a little hot chicken stock to it in a bowl and then putting it back over the casserole and browning it in the oven. It was yummy the family loved it. Next time I’ll just precook the stuffing.

Reply
Grace March 21, 2014 - 9:02 am

Very,very good. Thanks.

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Grace March 21, 2014 - 9:02 am

Very,very good. Thanks.

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Janelle December 10, 2013 - 7:07 pm

Love this! One suggestion – our chicken was too thick – so the second time I cut them in half – so only half the width. worked great. I also precook the chicken until about 1/2 done in a pan then prep and bake. Thanks for this great recipe!

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Janelle December 10, 2013 - 7:07 pm

Love this! One suggestion – our chicken was too thick – so the second time I cut them in half – so only half the width. worked great. I also precook the chicken until about 1/2 done in a pan then prep and bake. Thanks for this great recipe!

Reply
Menu for a Month of Family Meals | WONDERMOM WANNABE November 25, 2013 - 4:01 am

[…] –           Swiss Chicken, Green […]

Reply
Menu for a Month of Family Meals | WONDERMOM WANNABE November 25, 2013 - 4:01 am

[…] –           Swiss Chicken, Green […]

Reply
Shannon Thomsen November 24, 2013 - 11:06 am

Try mixing it 1/2 mushroom soup and 1/2 sour cream. Delicious!

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Shannon Thomsen November 24, 2013 - 11:06 am

Try mixing it 1/2 mushroom soup and 1/2 sour cream. Delicious!

Reply
Shannon Thomsen November 24, 2013 - 11:05 am

Try mixing 1/2 cup of mushroom soup with 1/2 sour cream. Delicious!

Reply
Shannon Thomsen November 24, 2013 - 11:05 am

Try mixing 1/2 cup of mushroom soup with 1/2 sour cream. Delicious!

Reply
Baked Swiss Chicken | Savoring the Sweet Life November 14, 2012 - 1:02 pm

[…] As a kid, my Mom made this chicken casserole that was cheesy, toasted deliciousness in a pan.  I knew it was something Jarid would love, so I swapped out a few things based on this recipe. […]

Reply
Baked Swiss Chicken | Savoring the Sweet Life November 14, 2012 - 1:02 pm

[…] As a kid, my Mom made this chicken casserole that was cheesy, toasted deliciousness in a pan.  I knew it was something Jarid would love, so I swapped out a few things based on this recipe. […]

Reply
SuburbanWifeL July 29, 2012 - 2:20 pm

I haven’t made this in a long time. I used to make this when my kids were growing up. It never did become a favorite but it was a go to when I wanted something hearty, gooey and easy. The only thing I do differently is substitute Cream of Potato for mushroom and added some broccoli and cheddar,.

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SuburbanWifeL July 29, 2012 - 2:20 pm

I haven’t made this in a long time. I used to make this when my kids were growing up. It never did become a favorite but it was a go to when I wanted something hearty, gooey and easy. The only thing I do differently is substitute Cream of Potato for mushroom and added some broccoli and cheddar,.

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natalie100 November 16, 2011 - 6:33 am

I’m not a big fan of Stove top…I bet the pepperidge farm herbed breaded stuffing would be an excellent substitution :o)

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natalie100 November 16, 2011 - 6:33 am

I’m not a big fan of Stove top…I bet the pepperidge farm herbed breaded stuffing would be an excellent substitution :o)

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Matt October 2, 2011 - 8:43 am

Ok Larura….here is my response: WOW!!! Absolutely and incredibly delicious!! I get my sons every other weekend and I wasn’t sure how they were going to like it because the whole cream of mushrooms haha, but my 13 yr old devoured it and I went back for 3rds haha! Great recipe!

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Matt October 2, 2011 - 8:43 am

Ok Larura….here is my response: WOW!!! Absolutely and incredibly delicious!! I get my sons every other weekend and I wasn’t sure how they were going to like it because the whole cream of mushrooms haha, but my 13 yr old devoured it and I went back for 3rds haha! Great recipe!

Reply
Matt October 1, 2011 - 6:53 pm

First, am I the only male in here lol! Laura, looks good! I just came from the grocery store and will be attempting this. I’m the cook where I live but its ok…I love to cook (just hate clean up haha). I will definately repost after eating!

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Matt October 1, 2011 - 6:53 pm

First, am I the only male in here lol! Laura, looks good! I just came from the grocery store and will be attempting this. I’m the cook where I live but its ok…I love to cook (just hate clean up haha). I will definately repost after eating!

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Sheri October 14, 2010 - 8:57 am

We had this for dinner last night except we used boneless skinless chicken thigh strips and I must say that it was surprisingly very good. It was simple enough for my 13 year old to make. Thanks.

Reply
Sheri October 14, 2010 - 8:57 am

We had this for dinner last night except we used boneless skinless chicken thigh strips and I must say that it was surprisingly very good. It was simple enough for my 13 year old to make. Thanks.

Reply
Rae August 4, 2010 - 5:54 pm

I love this recipe. I like to use chicken tenders and pound them very thin. To make a low-fat version I make my own sauce instead of soup:
Melt 2T butter (I use Smart Balance) in a small dish; add 2T flour and mix well.
Put 1/2 cup chicken broth and 1/2 fat free evaporated milk (can milk) into a small suace pan. Heat the milk on medium heat and slowly wisk in the flour/butter mixture. Cook till thickened. Season with a dash of pepper and a pinch of nutmeg. Enjoy!

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Rae August 4, 2010 - 5:54 pm

I love this recipe. I like to use chicken tenders and pound them very thin. To make a low-fat version I make my own sauce instead of soup:
Melt 2T butter (I use Smart Balance) in a small dish; add 2T flour and mix well.
Put 1/2 cup chicken broth and 1/2 fat free evaporated milk (can milk) into a small suace pan. Heat the milk on medium heat and slowly wisk in the flour/butter mixture. Cook till thickened. Season with a dash of pepper and a pinch of nutmeg. Enjoy!

Reply
Keeley May 16, 2010 - 12:05 pm

I have made this twice, once with provolone(was out of swiss), and once with swiss. Both times my husband loved this. I think I prefer it with the provolone cheese over the swiss.

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Keeley May 16, 2010 - 12:05 pm

I have made this twice, once with provolone(was out of swiss), and once with swiss. Both times my husband loved this. I think I prefer it with the provolone cheese over the swiss.

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Stephanie W May 11, 2010 - 7:26 pm

I found I had to cook this a lot longer than the recipe said – maybe my chicken was too thick? Anyway, just a word of warning if anyone else that same problem. It was yummy though!

Reply
Stephanie W May 11, 2010 - 7:26 pm

I found I had to cook this a lot longer than the recipe said – maybe my chicken was too thick? Anyway, just a word of warning if anyone else that same problem. It was yummy though!

Reply
Ana April 22, 2010 - 6:21 am

Hi, I’m portuguese and I don’t know what “Stove Top Stuffing” is. Could you please tell me?
Thks
Ana

Reply
Ana April 22, 2010 - 6:21 am

Hi, I’m portuguese and I don’t know what “Stove Top Stuffing” is. Could you please tell me?
Thks
Ana

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kathy April 8, 2010 - 1:49 pm

I will definitely make this for my hubby who happens to love chicken so much. Thanks!

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kathy April 8, 2010 - 1:49 pm

I will definitely make this for my hubby who happens to love chicken so much. Thanks!

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Joan April 7, 2010 - 4:56 pm

This recipe is awesome! I had some chicken left over and I used that instead of fresh. Quick and easy. Thanks for sharing!

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Joan April 7, 2010 - 4:56 pm

This recipe is awesome! I had some chicken left over and I used that instead of fresh. Quick and easy. Thanks for sharing!

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pamela ponder April 7, 2010 - 11:27 am

sounds and looks really good!!

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pamela ponder April 7, 2010 - 11:27 am

sounds and looks really good!!

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Carol N. April 6, 2010 - 8:13 pm

I’ve been reading your blog for a while and have gotten some great recipes! I just had to let you know that I had this years ago and whoever gave it to me called it “Honeymoon Chicken”. I lost the recipe when we moved so I’m thrilled to find this again! It will be on the table this week for sure. And for Gail, we have used Monteray Jack cheese just fine in this.

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Carol N. April 6, 2010 - 8:13 pm

I’ve been reading your blog for a while and have gotten some great recipes! I just had to let you know that I had this years ago and whoever gave it to me called it “Honeymoon Chicken”. I lost the recipe when we moved so I’m thrilled to find this again! It will be on the table this week for sure. And for Gail, we have used Monteray Jack cheese just fine in this.

Reply
Erin @ The Houndstooth Aprong April 6, 2010 - 8:04 pm

Oh my goodness, I made this recipe about 8 years ago and promptly lost it! This is going on my menu next week for sure. And Dezi, I remember making this w/ cream of chicken. Any cream soup should do you fine.

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Erin @ The Houndstooth Aprong April 6, 2010 - 8:04 pm

Oh my goodness, I made this recipe about 8 years ago and promptly lost it! This is going on my menu next week for sure. And Dezi, I remember making this w/ cream of chicken. Any cream soup should do you fine.

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Dezi A April 6, 2010 - 11:21 am

Yum! Too bad my husband doesn’t eat Cream of Mushroom, I wonder if Cream of Chicken would be okay to switch…

Reply
Wanda January 25, 2012 - 9:07 pm

I make this ALL the time and I use Cream of Chicken instead of Cream of Mushroom. In addition, I add 1/3 cup of white wine…my mother-in-law makes it this way, so, I have been making it that way, since I’ve been married which was 20 years ago.

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Dezi A April 6, 2010 - 11:21 am

Yum! Too bad my husband doesn’t eat Cream of Mushroom, I wonder if Cream of Chicken would be okay to switch…

Reply
Wanda January 25, 2012 - 9:07 pm

I make this ALL the time and I use Cream of Chicken instead of Cream of Mushroom. In addition, I add 1/3 cup of white wine…my mother-in-law makes it this way, so, I have been making it that way, since I’ve been married which was 20 years ago.

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Gail April 6, 2010 - 8:54 am

We aren’t really Swiss Cheese fans here. I would assume (despite the recipe name) another cheese be substituted Just curious what you would recommend in that case?

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Gail April 6, 2010 - 8:54 am

We aren’t really Swiss Cheese fans here. I would assume (despite the recipe name) another cheese be substituted Just curious what you would recommend in that case?

Reply
Jen April 6, 2010 - 8:41 am

We make this yummy casserole too. But we have discovered a new variation. Shortly after my first baby was born someone brought us this for dinner, only they cut up/cubed the chicken instead of leaving it whole. We really liked it like this…it made dishing it up for the kids a lot easier! So if you have little ones, give it a try!

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Jen April 6, 2010 - 8:41 am

We make this yummy casserole too. But we have discovered a new variation. Shortly after my first baby was born someone brought us this for dinner, only they cut up/cubed the chicken instead of leaving it whole. We really liked it like this…it made dishing it up for the kids a lot easier! So if you have little ones, give it a try!

Reply
Karissa April 6, 2010 - 8:11 am

Hi Laura! I am also a new reader! Thank you for sharing all these great recipes! Baked Swiss Chicken is definitely a go-to meal for my family! Love it, and it is SO easy!! Yum-O!

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Karissa April 6, 2010 - 8:11 am

Hi Laura! I am also a new reader! Thank you for sharing all these great recipes! Baked Swiss Chicken is definitely a go-to meal for my family! Love it, and it is SO easy!! Yum-O!

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Carol April 6, 2010 - 7:03 am

Hi Laura, I just discovered your blog and I really love it. Great selection of recipes. I am always looking for new ones to try. I would love for you to check out my blog at southernmomentum.com. As a busy Mom of three, I think you will enjoy our fun stories on motherhood, life etc… I can’t wait to try the rack of lamb recipe this weekend!

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Carol April 6, 2010 - 7:03 am

Hi Laura, I just discovered your blog and I really love it. Great selection of recipes. I am always looking for new ones to try. I would love for you to check out my blog at southernmomentum.com. As a busy Mom of three, I think you will enjoy our fun stories on motherhood, life etc… I can’t wait to try the rack of lamb recipe this weekend!

Reply

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