The Revealing, Secret Diaries of a Not-So-Secret Foodie

Swiss Chicken Casserole

Swiss chicken casserole with Green Garden Peas final

Swiss Chicken Casserole with Green Garden Peas

     My next recipe selection is one inspired by the wonderful tradition of women taking care of women. It reminds me of that meal my aunt delivered to my husband and I after the birth of our first son. Funny, but I can recall in detail each of the three different meals she brought to our home upon the arrival each new bundle of boy. First son: Swiss Chicken Casserole. Second Son:  Stuffed Green Peppers with a crazy good side salad. Third son:  Crock Pot Turkey Breast with Mashed Potatoes & Gravy. I know she probably doesn’t remember these meals, but I sure do. They were special to me because I know my aunt doesn’t like to cook. She would rather have someone cook for her, everyday, if she could. She did it just for me, from one mom to another.  It is what to do.
     I found this particular version of Swiss Chicken Casserole on However, it probably has it’s origins from behind the red label of a Campbell’s soup can. Or perhaps it was first found on the back of a box of Stove Top stuffing. I’ve switched up the order of the layering a tiny bit from the original recipe.  We prefer it that way.  It is a great one-dish meal to take to a neighbor who needs it, or to have in the oven ready for when a ravenous son returns home from basketball practice.
     It is a quick recipe that can be pulled together without any fuss.  It will fill your home with the coziest of aromas as it bakes. You can use the light version of the cream of chicken soup if you prefer, but make sure to include it.  It is the ingredient that binds the whole dish together. If you have an international grocer nearby seek out the Emmenthaler variety of Swiss cheese.  I find it gives an extra boost of flavor to this simple dish.  However, if you can’t find that use any variety of Swiss you have in your deli drawer. It will work.  If you don’t love Swiss, Cheddar cheese has also been used with great success.  My husband’s favorite way to serve it is along side a scoop of bright green garden peas.


6 boneless, skinless chicken breasts

1 10.75-ounce can condensed cream of chicken soup

¼ cup milk

      6 slices good Swiss cheese (I like an Emmenthaler variety)

1 8-ounce package Stove Top Chicken Stuffing Mix 

½ cup melted butter 

Preheat oven to 350 degrees.   Lightly grease 9×13 inch pan.

Arrange chicken breasts in baking dish.   Season chicken with salt and pepper.    Combine milk and soup.  Pour over chicken.   Lay one slice of cheese on each chicken breast.  Sprinkle with entire package of stuffing.  Pour melted butter on top of stuffing.  Cover with aluminum foil .  Bake for 50 minutes at 350 degrees or until juices of chicken run clear.  Serve with a side of bright green vegetables, if desired.
For any visual learners out there, here’s how. Easy as 1-2-3-4-5-6.
chicken with salt and pepper layercream of chicken and milk layerSwiss cheesestove top onlystove top with butterswiss chicken foil
Photos by suebthefoodie. ©, 2011.
Original recipe can be found on 

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