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

Swiss Chicken Casserole

Swiss Chicken with Grape Tomato & Argula Salad

Swiss Chicken with Grape Tomato & Arugula Salad

My next recipe selection is one inspired from the tradition of woman taking care of woman. It reminds me of the meal that my Aunt brought 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 Mash Potatoes and Gravy. I know she probably doesn’t even remember these meals, but I 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.

I found this particular version of Swiss Chicken Casserole on However, it probably has its origins from the red label of a Campbell’s Soup can or the back of a box of Stove Top stuffing. In any case, it is a great one-dish meal to take to a neighbor who needs it, or to have in the oven ready for when your son returns home hungry from basketball practice.
It is quick and easy to prepare and fills you house with cozy aromas while it bakes. You can use the light version of the cream of chicken soup if you prefer, but make sure to include it as it is the ingredient that binds the whole dish together. If you have an international grocer nearby seek out the Emmenthaler variety.  It really gives an extra boost of flavor to this simple dish.


6 boneless, skinless chicken breasts

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

1 10.75-ounce can condensed cream of chicken soup

¼ cup milk

1 8-ounce package Stove Top Chicken Stuffing Mix

½ cup melted margarine*

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

Arrange chicken breasts in baking dish.   Season chicken with salt and pepper.   Lay one slice of cheese on each chicken breast.   Combine milk and soup.  Pour over chicken.   Sprinkle with entire package of stuffing.  Pour melted margarine 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.
*Note:  I always use butter in this dish, especially when making for a sick friend or neighbor.  It just makes it more special!

Photo by suebthefoodie. ©, 2011.
Original recipe can be  found on 

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