\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nOkay, this Swiss Chicken Bake is my go-to when I don\u2019t feel like cooking<\/strong>. You basically throw it together, pop it in the oven, and somehow end up with super tender chicken, melty Swiss<\/strong> cheese<\/strong>, and the creamiest sauce<\/strong>.<\/p>\n<\/figure>\n\nWhy Everyone Will Ask for Seconds<\/h2>\n\nMelty, Gooey, Cheesy Bliss:<\/strong>\u00a0Swiss cheese and a creamy soup mixture make each bite rich, melty, and oh-so-good. <\/li>\nSurprise in Every Bite:<\/strong>\u00a0A sprinkle of garlic, onion, and stuffing mix turns simple chicken into a dish that keeps everyone coming back for more.<\/li>\nMix and Match Sides:<\/strong>\u00a0Pairs perfectly with so many sides! I love to serve it with mashed potatoes<\/a>, steamed asparagus<\/a>, and buttery dinner rolls<\/a> for a full crowd-pleasing meal.<\/li>\n<\/ul>\n<\/div>\n\n<\/p>\nA Reader\u2019s Review<\/p>\n\nEasy and looks and tastes restaurant quality. Everyone at the table said it was a keeper.<\/p>\n<\/div>\n<\/p>\n-Maureenc<\/p>\n<\/div>\n<\/div>\n <\/p>\n<\/p>\n\n\nSwiss Chicken Ingredients<\/h3>\n<\/figure>\n\nSwiss Cheese:<\/strong>\u00a0You can use pre-sliced Swiss cheese or slice pieces from a block; just make sure you have enough to cover the chicken breasts.<\/li>\nCheese Swap:<\/strong>\u00a0You don\u2019t have to stick with Swiss; <\/span>other cheeses like Gruy\u00e8re or mozzarella work beautifully, too!<\/li>\nExtra Cheesy:<\/strong>\u00a0For a stronger cheese flavor, double up with 2 slices per chicken breast.<\/li>\nStuffing Mix:<\/strong>\u00a0If you don\u2019t have stuffing mix, use 1 \u00bd cups Italian breadcrumbs mixed with \u2153 cup melted butter for the topping.<\/li>\nChicken Broth:<\/strong>\u00a0You can use water or milk instead of chicken broth<\/a> if that\u2019s what you have on hand.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Swiss Chicken<\/h2>\nThe magic of this creamy Swiss chicken bake lies in the layers of chicken, cheese, sauce, and crispy topping. They keep the chicken tender and juicy as it bakes. Take care to generously cover every piece so nothing dries out. Let it bubble in the oven just long enough for the topping to turn perfectly golden on top.<\/p>\n\nAssemble:<\/strong> Preheat the oven to 375\u00baF. Spray a 9 x 13-inch casserole dish<\/a> with nonstop cooking spray. Lay\u00a0the chicken breasts\u00a0in the bottom of the baking dish, then top them with\u00a0a slice of Swiss cheese each.<\/li>\nMake Sauce:<\/strong> Whisk together\u00a0the cream of chicken soup<\/a>,\u00a0chicken broth,\u00a0garlic powder, and onion powder\u00a0in a medium bowl. Then, spread evenly over the chicken and cheese.<\/li>\nAdd Topping and Bake:<\/strong> Toss the stuffing mix<\/a>\u00a0with\u00a0the melted butter\u00a0in a medium bowl, then spread evenly over the chicken. Cover with aluminum foil and bake for 40 minutes. Remove the foil and bake for 15-20 more minutes, until the chicken reaches an internal temperature of 165\u00baF and the stuffing is browned on top.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Cooking Tips<\/h2>\n\nInstant-Read Thermometer<\/a>:<\/strong> Check the thickest part and remove at 165\u00b0F for juicy chicken.<\/li>\nPrevent Over-Browning:<\/strong> If the topping browns too fast, cover with foil until the chicken is done.<\/li>\n<\/ul>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstop cooking spray. <\/span><\/p>\n<\/li>\n\nLay 4 boneless, skinless chicken breasts<\/span> in the bottom of the baking dish, then top them with 4 slices Swiss cheese<\/span>.<\/span><\/p>\n<\/li>\n\nWhisk together 1 (10.5-ounce) can condensed cream of chicken soup<\/span>, \u2153 cup chicken broth<\/span>, 1 teaspoon garlic powder<\/span>, and \u00bd teaspoon onion powder<\/span> in a medium bowl, and then spread evenly over the chicken and cheese. <\/span><\/p>\n<\/li>\n\nToss 1 \u00bd cups herb stuffing mix<\/span> with \u00bc cup melted salted butter<\/span> in a medium bowl, then spread evenly over the chicken. <\/span><\/p>\n<\/li>\n\nCover with aluminum foil and bake for 30 minutes. Remove the foil and bake for 15-20 more minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the stuffing is browned on top. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover, Reheating, and Make Ahead Instructions<\/strong><\/span><\/p>\n\nStorage:<\/strong> Store leftovers in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheat:<\/strong> Reheat in the microwave in 30-second intervals or in the oven at 350\u00b0F for 15\u201320 minutes, until heated through.<\/li>\nFreezing:<\/strong> Freezing is not recommended due to the cheese and cream, which can affect texture after thawing.<\/li>\nMake Ahead:<\/strong> Assemble the dish up to 24 hours in advance and refrigerate. When ready to bake, add an extra 10\u201315 minutes to the baking time to account for the chilled ingredients.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>711<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>74<\/span>g<\/span><\/span>Protein: <\/span>41<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>13<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>Cholesterol: <\/span>126<\/span>mg<\/span><\/span>Sodium: <\/span>2096<\/span>mg<\/span><\/span>Potassium: <\/span>703<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>8<\/span>g<\/span><\/span>Vitamin A: <\/span>667<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>259<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Dinner Recipes <\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
Okay, this Swiss Chicken Bake is my go-to when I don\u2019t feel like cooking<\/strong>. You basically throw it together, pop it in the oven, and somehow end up with super tender chicken, melty Swiss<\/strong> cheese<\/strong>, and the creamiest sauce<\/strong>.<\/p>\n<\/figure>\n\nWhy Everyone Will Ask for Seconds<\/h2>\n\nMelty, Gooey, Cheesy Bliss:<\/strong>\u00a0Swiss cheese and a creamy soup mixture make each bite rich, melty, and oh-so-good. <\/li>\nSurprise in Every Bite:<\/strong>\u00a0A sprinkle of garlic, onion, and stuffing mix turns simple chicken into a dish that keeps everyone coming back for more.<\/li>\nMix and Match Sides:<\/strong>\u00a0Pairs perfectly with so many sides! I love to serve it with mashed potatoes<\/a>, steamed asparagus<\/a>, and buttery dinner rolls<\/a> for a full crowd-pleasing meal.<\/li>\n<\/ul>\n<\/div>\n\n<\/p>\nA Reader\u2019s Review<\/p>\n\nEasy and looks and tastes restaurant quality. Everyone at the table said it was a keeper.<\/p>\n<\/div>\n<\/p>\n-Maureenc<\/p>\n<\/div>\n<\/div>\n <\/p>\n<\/p>\n\n\nSwiss Chicken Ingredients<\/h3>\n<\/figure>\n\nSwiss Cheese:<\/strong>\u00a0You can use pre-sliced Swiss cheese or slice pieces from a block; just make sure you have enough to cover the chicken breasts.<\/li>\nCheese Swap:<\/strong>\u00a0You don\u2019t have to stick with Swiss; <\/span>other cheeses like Gruy\u00e8re or mozzarella work beautifully, too!<\/li>\nExtra Cheesy:<\/strong>\u00a0For a stronger cheese flavor, double up with 2 slices per chicken breast.<\/li>\nStuffing Mix:<\/strong>\u00a0If you don\u2019t have stuffing mix, use 1 \u00bd cups Italian breadcrumbs mixed with \u2153 cup melted butter for the topping.<\/li>\nChicken Broth:<\/strong>\u00a0You can use water or milk instead of chicken broth<\/a> if that\u2019s what you have on hand.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Swiss Chicken<\/h2>\nThe magic of this creamy Swiss chicken bake lies in the layers of chicken, cheese, sauce, and crispy topping. They keep the chicken tender and juicy as it bakes. Take care to generously cover every piece so nothing dries out. Let it bubble in the oven just long enough for the topping to turn perfectly golden on top.<\/p>\n\nAssemble:<\/strong> Preheat the oven to 375\u00baF. Spray a 9 x 13-inch casserole dish<\/a> with nonstop cooking spray. Lay\u00a0the chicken breasts\u00a0in the bottom of the baking dish, then top them with\u00a0a slice of Swiss cheese each.<\/li>\nMake Sauce:<\/strong> Whisk together\u00a0the cream of chicken soup<\/a>,\u00a0chicken broth,\u00a0garlic powder, and onion powder\u00a0in a medium bowl. Then, spread evenly over the chicken and cheese.<\/li>\nAdd Topping and Bake:<\/strong> Toss the stuffing mix<\/a>\u00a0with\u00a0the melted butter\u00a0in a medium bowl, then spread evenly over the chicken. Cover with aluminum foil and bake for 40 minutes. Remove the foil and bake for 15-20 more minutes, until the chicken reaches an internal temperature of 165\u00baF and the stuffing is browned on top.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Cooking Tips<\/h2>\n\nInstant-Read Thermometer<\/a>:<\/strong> Check the thickest part and remove at 165\u00b0F for juicy chicken.<\/li>\nPrevent Over-Browning:<\/strong> If the topping browns too fast, cover with foil until the chicken is done.<\/li>\n<\/ul>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstop cooking spray. <\/span><\/p>\n<\/li>\n\nLay 4 boneless, skinless chicken breasts<\/span> in the bottom of the baking dish, then top them with 4 slices Swiss cheese<\/span>.<\/span><\/p>\n<\/li>\n\nWhisk together 1 (10.5-ounce) can condensed cream of chicken soup<\/span>, \u2153 cup chicken broth<\/span>, 1 teaspoon garlic powder<\/span>, and \u00bd teaspoon onion powder<\/span> in a medium bowl, and then spread evenly over the chicken and cheese. <\/span><\/p>\n<\/li>\n\nToss 1 \u00bd cups herb stuffing mix<\/span> with \u00bc cup melted salted butter<\/span> in a medium bowl, then spread evenly over the chicken. <\/span><\/p>\n<\/li>\n\nCover with aluminum foil and bake for 30 minutes. Remove the foil and bake for 15-20 more minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the stuffing is browned on top. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover, Reheating, and Make Ahead Instructions<\/strong><\/span><\/p>\n\nStorage:<\/strong> Store leftovers in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheat:<\/strong> Reheat in the microwave in 30-second intervals or in the oven at 350\u00b0F for 15\u201320 minutes, until heated through.<\/li>\nFreezing:<\/strong> Freezing is not recommended due to the cheese and cream, which can affect texture after thawing.<\/li>\nMake Ahead:<\/strong> Assemble the dish up to 24 hours in advance and refrigerate. When ready to bake, add an extra 10\u201315 minutes to the baking time to account for the chilled ingredients.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>711<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>74<\/span>g<\/span><\/span>Protein: <\/span>41<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>13<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>Cholesterol: <\/span>126<\/span>mg<\/span><\/span>Sodium: <\/span>2096<\/span>mg<\/span><\/span>Potassium: <\/span>703<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>8<\/span>g<\/span><\/span>Vitamin A: <\/span>667<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>259<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Dinner Recipes <\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
A Reader\u2019s Review<\/p>\n
Easy and looks and tastes restaurant quality. Everyone at the table said it was a keeper.<\/p>\n<\/div>\n
-Maureenc<\/p>\n
<\/div>\n
The magic of this creamy Swiss chicken bake lies in the layers of chicken, cheese, sauce, and crispy topping. They keep the chicken tender and juicy as it bakes. Take care to generously cover every piece so nothing dries out. Let it bubble in the oven just long enough for the topping to turn perfectly golden on top.<\/p>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstop cooking spray. <\/span><\/p>\n<\/li>\n\nLay 4 boneless, skinless chicken breasts<\/span> in the bottom of the baking dish, then top them with 4 slices Swiss cheese<\/span>.<\/span><\/p>\n<\/li>\n\nWhisk together 1 (10.5-ounce) can condensed cream of chicken soup<\/span>, \u2153 cup chicken broth<\/span>, 1 teaspoon garlic powder<\/span>, and \u00bd teaspoon onion powder<\/span> in a medium bowl, and then spread evenly over the chicken and cheese. <\/span><\/p>\n<\/li>\n\nToss 1 \u00bd cups herb stuffing mix<\/span> with \u00bc cup melted salted butter<\/span> in a medium bowl, then spread evenly over the chicken. <\/span><\/p>\n<\/li>\n\nCover with aluminum foil and bake for 30 minutes. Remove the foil and bake for 15-20 more minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the stuffing is browned on top. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover, Reheating, and Make Ahead Instructions<\/strong><\/span><\/p>\n\nStorage:<\/strong> Store leftovers in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheat:<\/strong> Reheat in the microwave in 30-second intervals or in the oven at 350\u00b0F for 15\u201320 minutes, until heated through.<\/li>\nFreezing:<\/strong> Freezing is not recommended due to the cheese and cream, which can affect texture after thawing.<\/li>\nMake Ahead:<\/strong> Assemble the dish up to 24 hours in advance and refrigerate. When ready to bake, add an extra 10\u201315 minutes to the baking time to account for the chilled ingredients.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>711<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>74<\/span>g<\/span><\/span>Protein: <\/span>41<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>13<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>Cholesterol: <\/span>126<\/span>mg<\/span><\/span>Sodium: <\/span>2096<\/span>mg<\/span><\/span>Potassium: <\/span>703<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>8<\/span>g<\/span><\/span>Vitamin A: <\/span>667<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>259<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Dinner Recipes <\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstop cooking spray. <\/span><\/p>\n<\/li>\n\nLay 4 boneless, skinless chicken breasts<\/span> in the bottom of the baking dish, then top them with 4 slices Swiss cheese<\/span>.<\/span><\/p>\n<\/li>\n\nWhisk together 1 (10.5-ounce) can condensed cream of chicken soup<\/span>, \u2153 cup chicken broth<\/span>, 1 teaspoon garlic powder<\/span>, and \u00bd teaspoon onion powder<\/span> in a medium bowl, and then spread evenly over the chicken and cheese. <\/span><\/p>\n<\/li>\n\nToss 1 \u00bd cups herb stuffing mix<\/span> with \u00bc cup melted salted butter<\/span> in a medium bowl, then spread evenly over the chicken. <\/span><\/p>\n<\/li>\n\nCover with aluminum foil and bake for 30 minutes. Remove the foil and bake for 15-20 more minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the stuffing is browned on top. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover, Reheating, and Make Ahead Instructions<\/strong><\/span><\/p>\n\nStorage:<\/strong> Store leftovers in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheat:<\/strong> Reheat in the microwave in 30-second intervals or in the oven at 350\u00b0F for 15\u201320 minutes, until heated through.<\/li>\nFreezing:<\/strong> Freezing is not recommended due to the cheese and cream, which can affect texture after thawing.<\/li>\nMake Ahead:<\/strong> Assemble the dish up to 24 hours in advance and refrigerate. When ready to bake, add an extra 10\u201315 minutes to the baking time to account for the chilled ingredients.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>711<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>74<\/span>g<\/span><\/span>Protein: <\/span>41<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>13<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>Cholesterol: <\/span>126<\/span>mg<\/span><\/span>Sodium: <\/span>2096<\/span>mg<\/span><\/span>Potassium: <\/span>703<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>8<\/span>g<\/span><\/span>Vitamin A: <\/span>667<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>259<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Dinner Recipes <\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstop cooking spray. <\/span><\/p>\n<\/li>\n\nLay 4 boneless, skinless chicken breasts<\/span> in the bottom of the baking dish, then top them with 4 slices Swiss cheese<\/span>.<\/span><\/p>\n<\/li>\n\nWhisk together 1 (10.5-ounce) can condensed cream of chicken soup<\/span>, \u2153 cup chicken broth<\/span>, 1 teaspoon garlic powder<\/span>, and \u00bd teaspoon onion powder<\/span> in a medium bowl, and then spread evenly over the chicken and cheese. <\/span><\/p>\n<\/li>\n\nToss 1 \u00bd cups herb stuffing mix<\/span> with \u00bc cup melted salted butter<\/span> in a medium bowl, then spread evenly over the chicken. <\/span><\/p>\n<\/li>\n\nCover with aluminum foil and bake for 30 minutes. Remove the foil and bake for 15-20 more minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the stuffing is browned on top. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover, Reheating, and Make Ahead Instructions<\/strong><\/span><\/p>\n\nStorage:<\/strong> Store leftovers in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheat:<\/strong> Reheat in the microwave in 30-second intervals or in the oven at 350\u00b0F for 15\u201320 minutes, until heated through.<\/li>\nFreezing:<\/strong> Freezing is not recommended due to the cheese and cream, which can affect texture after thawing.<\/li>\nMake Ahead:<\/strong> Assemble the dish up to 24 hours in advance and refrigerate. When ready to bake, add an extra 10\u201315 minutes to the baking time to account for the chilled ingredients.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>711<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>74<\/span>g<\/span><\/span>Protein: <\/span>41<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>13<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>Cholesterol: <\/span>126<\/span>mg<\/span><\/span>Sodium: <\/span>2096<\/span>mg<\/span><\/span>Potassium: <\/span>703<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>8<\/span>g<\/span><\/span>Vitamin A: <\/span>667<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>259<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Dinner Recipes <\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Lay 4 boneless, skinless chicken breasts<\/span> in the bottom of the baking dish, then top them with 4 slices Swiss cheese<\/span>.<\/span><\/p>\n<\/li>\n\nWhisk together 1 (10.5-ounce) can condensed cream of chicken soup<\/span>, \u2153 cup chicken broth<\/span>, 1 teaspoon garlic powder<\/span>, and \u00bd teaspoon onion powder<\/span> in a medium bowl, and then spread evenly over the chicken and cheese. <\/span><\/p>\n<\/li>\n\nToss 1 \u00bd cups herb stuffing mix<\/span> with \u00bc cup melted salted butter<\/span> in a medium bowl, then spread evenly over the chicken. <\/span><\/p>\n<\/li>\n\nCover with aluminum foil and bake for 30 minutes. Remove the foil and bake for 15-20 more minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the stuffing is browned on top. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover, Reheating, and Make Ahead Instructions<\/strong><\/span><\/p>\n\nStorage:<\/strong> Store leftovers in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheat:<\/strong> Reheat in the microwave in 30-second intervals or in the oven at 350\u00b0F for 15\u201320 minutes, until heated through.<\/li>\nFreezing:<\/strong> Freezing is not recommended due to the cheese and cream, which can affect texture after thawing.<\/li>\nMake Ahead:<\/strong> Assemble the dish up to 24 hours in advance and refrigerate. When ready to bake, add an extra 10\u201315 minutes to the baking time to account for the chilled ingredients.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>711<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>74<\/span>g<\/span><\/span>Protein: <\/span>41<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>13<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>Cholesterol: <\/span>126<\/span>mg<\/span><\/span>Sodium: <\/span>2096<\/span>mg<\/span><\/span>Potassium: <\/span>703<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>8<\/span>g<\/span><\/span>Vitamin A: <\/span>667<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>259<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Dinner Recipes <\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Whisk together 1 (10.5-ounce) can condensed cream of chicken soup<\/span>, \u2153 cup chicken broth<\/span>, 1 teaspoon garlic powder<\/span>, and \u00bd teaspoon onion powder<\/span> in a medium bowl, and then spread evenly over the chicken and cheese. <\/span><\/p>\n<\/li>\n\nToss 1 \u00bd cups herb stuffing mix<\/span> with \u00bc cup melted salted butter<\/span> in a medium bowl, then spread evenly over the chicken. <\/span><\/p>\n<\/li>\n\nCover with aluminum foil and bake for 30 minutes. Remove the foil and bake for 15-20 more minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the stuffing is browned on top. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover, Reheating, and Make Ahead Instructions<\/strong><\/span><\/p>\n\nStorage:<\/strong> Store leftovers in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheat:<\/strong> Reheat in the microwave in 30-second intervals or in the oven at 350\u00b0F for 15\u201320 minutes, until heated through.<\/li>\nFreezing:<\/strong> Freezing is not recommended due to the cheese and cream, which can affect texture after thawing.<\/li>\nMake Ahead:<\/strong> Assemble the dish up to 24 hours in advance and refrigerate. When ready to bake, add an extra 10\u201315 minutes to the baking time to account for the chilled ingredients.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>711<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>74<\/span>g<\/span><\/span>Protein: <\/span>41<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>13<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>Cholesterol: <\/span>126<\/span>mg<\/span><\/span>Sodium: <\/span>2096<\/span>mg<\/span><\/span>Potassium: <\/span>703<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>8<\/span>g<\/span><\/span>Vitamin A: <\/span>667<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>259<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Dinner Recipes <\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Toss 1 \u00bd cups herb stuffing mix<\/span> with \u00bc cup melted salted butter<\/span> in a medium bowl, then spread evenly over the chicken. <\/span><\/p>\n<\/li>\n\nCover with aluminum foil and bake for 30 minutes. Remove the foil and bake for 15-20 more minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the stuffing is browned on top. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover, Reheating, and Make Ahead Instructions<\/strong><\/span><\/p>\n\nStorage:<\/strong> Store leftovers in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheat:<\/strong> Reheat in the microwave in 30-second intervals or in the oven at 350\u00b0F for 15\u201320 minutes, until heated through.<\/li>\nFreezing:<\/strong> Freezing is not recommended due to the cheese and cream, which can affect texture after thawing.<\/li>\nMake Ahead:<\/strong> Assemble the dish up to 24 hours in advance and refrigerate. When ready to bake, add an extra 10\u201315 minutes to the baking time to account for the chilled ingredients.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>711<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>74<\/span>g<\/span><\/span>Protein: <\/span>41<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>13<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>Cholesterol: <\/span>126<\/span>mg<\/span><\/span>Sodium: <\/span>2096<\/span>mg<\/span><\/span>Potassium: <\/span>703<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>8<\/span>g<\/span><\/span>Vitamin A: <\/span>667<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>259<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Dinner Recipes <\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for 15-20 more minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the stuffing is browned on top. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover, Reheating, and Make Ahead Instructions<\/strong><\/span><\/p>\n\nStorage:<\/strong> Store leftovers in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheat:<\/strong> Reheat in the microwave in 30-second intervals or in the oven at 350\u00b0F for 15\u201320 minutes, until heated through.<\/li>\nFreezing:<\/strong> Freezing is not recommended due to the cheese and cream, which can affect texture after thawing.<\/li>\nMake Ahead:<\/strong> Assemble the dish up to 24 hours in advance and refrigerate. When ready to bake, add an extra 10\u201315 minutes to the baking time to account for the chilled ingredients.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>711<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>74<\/span>g<\/span><\/span>Protein: <\/span>41<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>13<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>Cholesterol: <\/span>126<\/span>mg<\/span><\/span>Sodium: <\/span>2096<\/span>mg<\/span><\/span>Potassium: <\/span>703<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>8<\/span>g<\/span><\/span>Vitamin A: <\/span>667<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>259<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Dinner Recipes <\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>711<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>74<\/span>g<\/span><\/span>Protein: <\/span>41<\/span>g<\/span><\/span>Fat: <\/span>27<\/span>g<\/span><\/span>Saturated Fat: <\/span>13<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>Cholesterol: <\/span>126<\/span>mg<\/span><\/span>Sodium: <\/span>2096<\/span>mg<\/span><\/span>Potassium: <\/span>703<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>8<\/span>g<\/span><\/span>Vitamin A: <\/span>667<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>259<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Dinner Recipes <\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Dinner Recipes <\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2021\/10\/swiss-chicken-bake-2.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2021\/10\/swiss-chicken-bake-2.jpg\")
<\/div>\n![\"Swiss](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/swiss-chicken-bake-3-1-1200x800.jpg\" "\\"Okay,")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/IngredientsWithLabelsSwissChicken-1200x800.png\"\/ "\\"Okay,")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/IngredientsWithLabelsSwissChicken-1200x800.png\" "\\"Okay,")
<\/figure>\n![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/SwissChicken-1200x800.jpg\"\/ "\\"Okay,")
![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/SwissChicken-1200x800.jpg\" "\\"Okay,")
<\/figure>\n![\"Soup](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/SwissChicken-1-1200x800.jpg\"\/ "\\"Okay,")
![\"Soup](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/SwissChicken-1-1200x800.jpg\" "\\"Okay,")
<\/figure>\n![\"Stuffing](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/SwissChicken-2-1200x807.jpg\"\/ "\\"Okay,")
![\"Stuffing](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/SwissChicken-2-1200x807.jpg\" "\\"Okay,")
<\/figure>\n<\/figure>\n