This Swiss chicken dish features chicken, Swiss cheese, condensed soup, and stuffing mix in a wonderful combination. Who could ask for anything more from such a simple dish?
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- 1 (10.5 ounce) can condensed cream of chicken soup
- ¼ cup milk
- 6 skinless, boneless chicken breasts
- 6 slices Swiss cheese
- 2 cups herb-seasoned stuffing mix
- ¼ cup butter, melted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×12-inch baking dish.
- Whisk condensed soup and milk together in a small bowl until well combined.
- Arrange chicken in the prepared baking dish. Layer each breast with a slice Swiss cheese, then spoon soup mixture over top. Sprinkle with stuffing mix and drizzle with butter.
- Cover and bake in the preheated oven until no longer pink in the center and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 430 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 1 g |
| Protein | 39 g |
| Saturated Fat | 11 g |
| Sodium | 829 mg |
| Sugars | 3 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Super easy! After reading a couple’s reviews, I added a little smoked cayenne, diced a little onion & snack size red peppers. Also added some fresh broccoli chopped for a one pan dinner. Added a seasoning to the chicken. It turned out delicious and easy. Definitely will make it again! Yummy!!!!
It’s been years since I used this recipe. I always made it exactly as written, but this time, I took some suggestions from the reviews. I used only two skinless, boneless chicken breasts since it’s just my husband and me. They were huge so I cut them into strips. I seasoned them on one side with poultry seasoning then covered them with provolone slices (didn’t have Swiss cheese). Poured a can of cream of mushroom (we like the flavor) mixed with the milk all over then sprinkled 2 cups of Pepperidge Farm herb stuffing all over to completely cover the soup mixture. Poured the melted half stick of unsalted butter onto the stuffing then using the back of a large spoon, pressed the stuffing down a bit so that most of it was moistened by the soup mixture. Covered and baked it for one hour to ensure the chicken was done. Uncovered it the last 10 minutes so the top of the stuffing could crisp up a little. Served it with buttered egg noodles and a cucumber, tomato, and red onion salad. Absolutely perfect, and there were no leftovers! Will be cooking this more often now with the tweaks I made.
Great recipe, I didn’t have all the ingredients so I subbed cream of Mushroom soup, Munster cheese and an off brand box of stuffing mix. I topped it with slabs of butter and baked it per recipe.
I love this recipe. I don’t use milk though. I mix the soup with 1/4 cup of white wine. I also use a whole box of stuffing and toss it with the melted butter so the whole top gets crispy. One of our favorites. Have also added broccoli.
I combine the melted butter and stuffing and set aside while assembling the rest of the dish. That way it’s not so dry after baking. Also one time I didn’t have any Swiss cheese and used Havarti cheese instead. Havarti is a softer, more flavorful cheese. It turned out great and I use havarti every time now.
I have been making this casserole for at least 35 years, we always called it Alpine Chicken and I believe that the original recipe was published by Pepperidge Farms stuffing.
Super easy weeknight dinner. I only had chicken thighs on hand and I added more stuffing on top. My kids really liked it so I’ll definitely make this again.
This was probably the WORST chicken recipe I’ve ever tried and the four people I fed it to said “it’s not something we’d care to eat again.”
A go to recipe . It is delicious!
Clearly easy to make. I found it bland so I added several tablespoons of stone ground mustard and loved it them. I am diabetic so I also omitted the stuffing mix and served it with acorn squash.
I had some pieces left from a pork loin and I lightly sauteed and cut into pieces. I had enough to use in place of the chicken. I put some broccoli on the bottom, the sauteed pork pieces on top of that, the swiss was next then the stuffing on top. I then poured a jar of gravy over the stuffing, covered it with foil and am cooking it for 50 minutes. I did not do a lot of changes to the original recipe as I used to make this recipe. I just used what I had as I really loved this recipe
It’s an easy family favorite! I slice chicken into thinner slices so it can bake thoroughly. We serve it with mashed potatoes and other veggies. Yum!
I have it I added 2 cans of soup more creamer and I put shredded cheese on top
This certainly tasted fine and was easy, but not as healthy as I usually eat .
Without a doubt, the WORST recipe I have ever made. I followed the recipe but it was DRY and tasteless. My husband told me he won’t be “ordering that” again!
I’ve made this recipe for years before it became popular. An old neighbor (May she Rest In Peace) gave my Mom a “club” cookbook. And this exact recipe was in it twice! It’s always a favorite and my brother demands it every Thanksgiving and birthday. I have added sautéed mushrooms before and cream of mushroom and it is a fav of mine for sure. It’s a tasty easy oven dinner if you add veggies to it also. Thank you for sharing! Have a great Turkey day!
Love this recipe but I use 2 cans of soup and two boxes of stuffing mix
Love this recipe! I do change a few things though. I use pepperjack cheese because my family doesn’t like Swiss. Also, I use more stove top, like 2 bags & 8 chicken breasts & extra butter. I use 2 soups and add no milk or salt. Its very salty without adding it!
Delicious! I accidentally got b/s thighs out of the freezer instead of breast. To make those easier to serve I cut them up but followed the recipe exactly. Exactly as far as ingredients. I did mix the stuffing with the melted butter and then put it on top and when finished sprinkled with paprika and broiled a couple minutes. This gave the top of the dish some great color. Non of my changes are necessary to make this dish more delish!!!
Very tasty and easy
my mother used to make something like this when I was kid in the 70’s. I used to make for my kids whi are in their 20’s now. It’s a great dish with a ton of good food memories tied to it.