Swiss Chicken Bake! If you’re not a fan of convenience foods, you’re going to need to look away for this one. If you’re looking for a quick and easy way to bring holiday flavors to your table, this one’s for you.
Swiss Chicken Bake has all of the flavors of a roasted bird, stuffing, and gravy all in one dish. Serve it with mashed potatoes, sweet potatoes, and all of your traditional favorites. If you’re not cooking for a crowd this season, this is a good recipe to keep in mind. 2020: Reinventing traditions, one holiday at a time!
I’m excited to share this simple recipe with you, but please scroll to the end of the post for a Thanksgiving story I shared on Instagram last year. I feel like the message is even more applicable this year when all of our lives have been turned upside down, to some degree. I brought my brand new baby son home from the hospital fifteen Thanksgivings ago and learned a lot of life lessons that year.
Step #1
Place 2 pounds of thinly sliced chicken breasts on the bottom of a 9 x 13” pan. Generously salt and pepper the chicken. If you can only find thick chicken breasts, just slice them in half horizontally and lay in the pan. Not looking for perfection, just the closest you can get to thinly sliced.
Step #2
Lay thickly sliced Swiss cheese over the chicken breasts.
Step #3
Mix a can of cream of chicken soup with 1/2 cup of chicken broth (or water) and pour over the cheese.
Step #4
Prepare Stove Top Stuffing (with minor modifications) and sprinkle over the soup mixture.
Step #5
Cover the pan with aluminum foil and bake for about one hour until bubbly and cooked through. This is a great casserole to keep in mind for any time of the year, so quick and comforting.
Swiss Chicken Bake
2 pounds of chicken breasts, thinly sliced
8 ounces Swiss cheese, sliced
1 (10.5 ounce) can cream of chicken soup
1/2 cup chicken broth (or water)
Stove Top corn bread stuffing mix (prepared according to directions, except decrease water to 1 cup and butter to 1 tablespoon)
Directions:
- Place chicken in a 9 x 13 pan.
- Top with slices of Swiss cheese.
- Thin soup with chicken broth (or water) and pour over chicken.
- Sprinkle with prepared stuffing (prepared according to directions, except decrease water to 1 cup and butter to 1 tablespoon).
- Cover with foil and bake at 325 for 1 hour to 1 hour and 15 minutes, until chicken is tender and cooked through.
- Goes well with mashed potatoes, rice, corn, cranberry sauce, or candied carrots. Enjoy!
Thanksgiving 2005
I’m just going to take this word-for-word from my Thanksgiving Instagram post last year (I miss the days when he was smaller than me 😂)
Holidays can be tough for lots of reasons, so I wanted to take a minute to share this story… Fourteen Thanksgivings ago, we brought our brand new baby son home from the hospital. There were no fancy meals or large gatherings that year. It was my husband, 4 very young children, and me. My husband had cooked a small meal for us and put some baked potatoes in the oven before driving to the hospital to bring my son and I home that afternoon.
The discharge at the hospital took a lot longer than planned and we drove home through the dark streets of Bethesda, Maryland looking in at all of the beautifully set tables and large gatherings of friends and family. As I sat there in my car, I started to feel a little jealous and kind of overwhelmed in every way…
By the time we got home, the timer on the potatoes had been going off for hours and our house was cold and dark. My husband had been running at 110% for the past 24 hours and was still courageously giving it his all. I was exhausted from giving birth. Our closest extended family lived 1,000’s of miles away. Our kids were tired, hungry, and grumpy. But do you know what? As I looked around the table that night at my husband and children, I felt an all-consuming feeling of love and gratitude wash over me for each of them. I learned that life doesn’t have to be perfect to be wonderful. The potatoes can be burnt, our kids can be crying, we can be separated from our loved ones – and it’s okay. In fact, it makes us normal. So if your Thanksgiving feels less than picture perfect this year, I encourage you to find the good and embrace the joy that is uniquely yours. Happy Thanksgiving week, friends! ❤️
Thanks so much for sharing this recipe. It was a family favorite when my girls were young. I had a craving for it while my husband and I were tucked away at the family cabin, but had forgotten the details. Since it was just the two of us, I used just two large chicken breasts so four halved pieces fit perfectly. I had an 8 oz package of mushrooms so I sliced and sautéed them in a little olive oil in my mother’s old cast iron skillet. Great memories of days gone by. I cooked all the ingredients into the cast iron skillet. So tasty and such a beautiful presentation.
Thanks so much for your comment. I love all of the happy memories wrapped up in this dish for you. And I also love your idea of adding the mushrooms and cooking it in a cast iron skillet. Great ideas! Thanks so much for sharing.