Description
This Creamy Swiss Chicken Bake is a comforting and flavorful dish featuring tender boneless chicken breasts topped with melted Swiss cheese, a creamy chicken soup and Chardonnay sauce, and a crispy herbed stuffing topping. Perfect for an easy weeknight dinner, this baked casserole combines creamy, cheesy, and savory textures for a satisfying meal.
Ingredients
Scale
Chicken and Cheese
- 6 large boneless skinless chicken breasts
- 6 slices good quality Swiss cheese
Sauce
- 1 (10 3/4 oz) can cream of chicken soup
- 1 cup Chardonnay
Topping
- 1 1/2 cups boxed herbed stuffing mix (croutons or seasoned breadcrumbs can be used as alternatives)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken bake evenly.
- Arrange Chicken and Cheese: Spray a 9×13-inch baking dish with nonstick spray. Lay the chicken breasts evenly on the bottom of the dish. Place one slice of Swiss cheese atop each chicken breast for creamy, melting flavor.
- Make Sauce: In a small bowl, whisk together the cream of chicken soup and Chardonnay wine until smooth and thoroughly combined to create a rich, creamy sauce.
- Assemble Casserole: Pour the sauce mixture evenly over the chicken breasts in the baking dish. Sprinkle the dry herbed stuffing mix on top to form a flavorful and crunchy crust.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 40 minutes, allowing the chicken to cook through and the flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for another 20 minutes, or until the stuffing topping turns golden brown and crispy and the chicken is fully cooked (internal temperature 165°F or 74°C).
- Serve: Spoon any extra sauce and stuffing mixture from the baking dish over the chicken. Serve warm and enjoy the creamy Swiss chicken bake.
Notes
- For a gluten-free version, substitute the boxed stuffing mix with gluten-free breadcrumbs or a gluten-free stuffing mix.
- Ensure chicken breasts are fully cooked by checking the internal temperature reaches 165°F (74°C).
- Chardonnay can be substituted with any dry white wine or a low-sodium chicken broth for an alcohol-free option.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain the crispy topping.
- For extra flavor, add herbs such as thyme or rosemary to the sauce mixture before baking.
