Go Back

Creamy Swiss Cheese Chicken Dinner

Creamy Swiss cheese chicken dinner with tender baked chicken breasts, topped with melted Swiss cheese and a savory sour-cream sauce. Finished with a golden, buttery stuffing topping that turns bubbly in the oven.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts
Swiss cheese
  • 8 slice Swiss cheese
cream sauce
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup sour cream
  • 0.5 cup chicken broth
seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp paprika
  • 0.5 tsp black pepper
stuffing topping
  • 1 cup seasoned stuffing mix
  • 3 tbsp butter, melted
garnish
  • 1 tbsp fresh parsley, chopped

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 375°F (190°C). Set up a 9×13-inch baking dish on a sheet pan for easy handling.
  2. Lightly grease a 9×13-inch baking dish. Arrange the chicken breasts in the baking dish in an even layer.
  3. Season the chicken breasts with garlic powder, onion powder, paprika, and black pepper. Make sure each breast gets an even dusting.
  4. Place two slices of Swiss cheese over each chicken breast. Cover the top so the cheese melts into the chicken.
  5. In a bowl, whisk together cream of chicken soup, sour cream, and chicken broth until smooth. The sauce should look creamy and pourable.
  6. Pour the sauce evenly over the chicken. Pour around and over the breasts so the casserole stays moist.
  7. Combine seasoned stuffing mix and melted butter. Mix until the stuffing looks evenly coated.
  8. Sprinkle the stuffing mixture over the casserole. Distribute it evenly to form a golden top layer.
Bake and finish
  1. Cover with foil and bake for 30 minutes at 375°F (190°C). You should see bubbling around the edges while the top remains covered.
  2. Remove the foil and bake for an additional 15–20 minutes at 375°F (190°C). Bake until the topping is golden and bubbly.
  3. Garnish with fresh parsley before serving. Add it right at the end for a bright green finish.

Notes

Pro tip: For a more even melt and sauce penetration, keep the chicken breasts in a single layer with slight gaps rather than tightly packed. Refrigerate leftovers in a covered container for up to 3 days; reheat in the oven at 350°F (175°C) until hot. Freezing is not recommended because the sour-cream sauce can break after thawing. For a lighter option, swap sour cream for plain low-fat Greek yogurt (same amount) to keep the sauce creamy.