chicken and swiss recipe

Written ByJenny Smyth Posted on
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The Best chicken and swiss recipe

I’ve been making this chicken and Swiss recipe for years, and it’s always a hit with my family. The combination of tender chicken, creamy Swiss cheese, and the subtle flavor of herbs is a winner.

I love how easy it is to prepare, too – just marinate the chicken in some olive oil, lemon juice, and herbs, then grill or bake it until it’s cooked through. The Swiss cheese adds a rich, creamy element that complements the chicken perfectly.

My kids love helping me make this dish, and they’re always excited to see what’s for dinner when I pull it out of the oven. I’ve served this at family gatherings and potlucks, and it’s always been a crowd-pleaser.

Plus, it’s a relatively healthy option – we use lean chicken breast and low-fat cheese to keep the calories in check. As an added bonus, the leftovers reheat beautifully in the microwave or on the stovetop.

This recipe is perfect for a weeknight dinner or a special occasion meal – everyone will love it! One of the best parts about this recipe is how versatile it is – you can serve it as a main dish or as a side, depending on your needs.

My family loves when I serve this with some crusty bread or over mashed potatoes for a satisfying meal. The flavors all come together so beautifully that you’ll want to make this again and again.

Chicken and Swiss Casserole

4.5 from 1458 votes

A comforting casserole featuring tender chicken, nutty Swiss cheese, and a creamy sauce. This dish is perfect for a weeknight dinner and comes together quickly with simple ingredients.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Casserole

1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
2 cups shredded Swiss cheese
1/2 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
2 tbsp unsalted butter, melted

👨‍🍳Directions

1Preheat your oven to 375°F.
2Heat olive oil in a large skillet over medium-high heat until shimmering.
3Add the chicken cubes and cook for 5 to 7 minutes, stirring occasionally, until they are golden brown on all sides and cooked through.
4Remove the chicken from the skillet and set it aside.
5In the same skillet, add the diced onion and cook over medium heat for 3 to 4 minutes until softened.
6Add the minced garlic and cook for 30 seconds until fragrant.
7Pour the chicken broth into the skillet and bring it to a simmer, scraping up any browned bits from the bottom.
8Reduce the heat to low and stir in the heavy cream, Dijon mustard, salt, black pepper, and paprika.
9Cook for 2 to 3 minutes until the sauce thickens slightly.
10Return the cooked chicken to the skillet and stir to coat it evenly with the sauce.
11Transfer the mixture to a 9×13 inch baking dish and spread it into an even layer.
12Sprinkle the shredded Swiss cheese and grated Parmesan cheese evenly over the top.
13In a small bowl, combine the panko breadcrumbs with the melted butter until the crumbs are moistened.
14Sprinkle the breadcrumb mixture over the cheese layer.
15Bake for 20 to 25 minutes until the casserole is bubbly and the top is golden brown.
16Remove the casserole from the oven and let it rest for 5 minutes before serving.
17The cheese should be melted and the breadcrumbs crispy.
Serve hot.

🔧Equipment

Large skillet
9×13 inch baking dish
Mixing bowl
Knife and cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 130mg🧂Sodium: 780mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 38g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream and reduce the Swiss cheese to 1.5 cups. You can also add steamed broccoli florets to the casserole for extra vegetables.

Watch Video Of How Chicken and Swiss Casserole Works

This chicken and Swiss recipe is perfect for any occasion – whether you’re looking for a weeknight dinner solution or want to impress your guests with a special meal.

It’s also incredibly easy to make and reheats beautifully for leftovers.

One of my favorite things about this recipe is how adaptable it is – serve it as a main dish or as a side, depending on your needs.

❓ Frequently Asked Questions About Chicken and Swiss Casserole

Q: What type of cheese should I use in this recipe?

For this recipe, I recommend using a high-quality Swiss cheese that’s sliced thinly. You can find this at most grocery stores in the specialty cheese section.

Q: Can I substitute other types of meat for the chicken?

Yes, you can use turkey or pork in place of the chicken if you prefer.

Q: How do I know if my chicken is cooked through?

Cut into one of the breasts to check for doneness – if it’s still pink inside, give it a bit more cooking time.

Q: Can I make this recipe ahead of time?

You can marinate the chicken up to 24 hours in advance, but be sure to let it sit at room temperature for 30 minutes before grilling or baking.

Q: Do I need to use fresh herbs in this recipe?

No, you can use dried herbs if fresh isn’t available.

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