Classic Swiss Chicken Casserole Recipe
Prep Time:
25 minutes
Cook Time:
50 minutes
Servings:
8 Servings
Ingredients
  • ½ cup (1 stick) unsalted butter
  • 1 purple onion, diced
  • 2 celery stalks, finely diced
  • 3 garlic cloves, minced
  • 10 ½ ounces day-old sourdough bread, cubed (about 6 cups)
  • 1 tablespoon fresh sage, finely chopped
  • 1 tablespoon fresh thyme, removed from the stem, finely chopped
  • 1 cup chicken stock
  • Salt and white pepper, to taste
  • 2 (10.5-ounce) cans cream of mushroom soup
  • ¼ cup dry white wine
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh thyme, finely chopped
  • 2 pounds chicken breasts, cut into ¾-inch cubes
  • Salt and Pepper, to taste
  • 8 ounces Swiss cheese, thinly sliced
Directions
  1. Preheat the oven to 350 F.
  2. Butter a 9x13-inch baking dish.
  3. To make the stuffing, melt the butter in a large skillet over medium heat.
  4. Saute the onion and celery until translucent, about 5 minutes.
  5. Add the garlic and cook 1 minute.
  6. Add the bread cubes, sage, thyme, and chicken stock.
  7. Season with salt and pepper.
  8. Mix until the bread absorbs the liquid.
  9. Layer the stuffing evenly in baking dish.
  10. In a bowl, whisk together the mushroom soup, wine, lemon juice, and fresh thyme.
  11. Season the chicken with salt and pepper.
  12. Place the chicken in a single layer over the stuffing.
  13. Pour the soup mixture over the chicken.
  14. Arrange the Swiss cheese slices over the soup layer.
  15. Cover with foil and bake for 30 minutes.
  16. Remove the foil and bake for an additional 20 minutes, until the chicken reaches 165 F and the top is golden.
  17. Rest for 10 minutes.
  18. Slice and serve the chicken casserole.