Creamy Swiss Chicken Casserole is an easy weeknight meal that comes together quickly and will wow your family or any guest!
If you’re looking for a simple weeknight meal to throw together, then this Swiss Chicken Casserole is for you! With a handful of simple ingredients, a hearty casserole will come together quickly and easily.
This recipe can be made in advance, kept in the refrigerator or freezer and then baked whenever you need it.
Swiss Chicken Casserole uses dry white wine in the recipe, meaning that it is not a sweet wine. Choose Pinot Grigio, Sauvignon Blanc or Unoaked Chardonnay. If you’d rather not use alcohol, you may substitute chicken broth for the wine. We don’t drink a lot of wine in our house, so I keep wine splits in my pantry for cooking.
I love to serve this casserole simply with a side of hot buttered rice, green beans or a salad, along with warm garlic bread. I hope you enjoy!
Tips for Swiss Chicken Casserole:
- As a shortcut, you can use a rotisserie chicken instead of boiling chicken for this dish. If you don’t mind a mixture of dark meat and white meat, just remove the skin, take all of the meat off the bones and coarsely chop.
- If preparing this dish ahead, you may freeze it directly in the dish you will bake it in, or use a disposable foil pan. Assemble the casserole as directed and cover tightly with a double wrap of plastic wrap. This will freeze up to 3 months. Thaw overnight in the refrigerator and bake as directed.
- As with most casseroles, the flavors are better the next day, so I recommend preparing this a day ahead, wrapping it and refrigerating it overnight (before baking) so that the flavors are heightened.
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Swiss Chicken Casserole
- 4 split chicken
- 6 oz pkg shredded Swiss cheese
- 2 cans cream of chicken soup
- 1 cup dry white wine
- 1 clove garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 stacks Ritz crackers crushed
- 1 stick butter melted
- Preheat oven to 350 degrees.
- In a large soup pot, cover chicken breasts with enough cold water to cover over the top by an inch.
- Add 2 teaspoons salt and 1 teaspoon black pepper.
- Bring chicken to a boil over high heat and then reduce heat to medium-low and cover the pot, and allow the chicken to cook for about 30 minutes.
- When cooking time is complete, the chicken should be tender. Remove chicken to a plate and allow it to cool to room temperature.
- When chicken is cool enough to handle, remove the skin and bones and discard.
- Dice the remaining chicken breast into bite-sized pieces and place into a large mixing bowl.
- Add the remaining ingredients (except the crackers and butter) and mix to combine.
- Grease a large baking dish and pour in the chicken mixture, smoothing out evenly. In a large Ziploc bag, crush crackers into pea sized crumbs and pour melted butter over. Seal bag and shake to make sure everything gets coated. Pour cracker mixture over casserole and spread evenly with hands.
- Bake at 350 degrees for 30-45 minutes or until hot and bubbly and golden brown on top.