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Swiss Chicken Casserole is the easiest, moistest, most flavorful chicken dish ever! Absolutely no canned condensed soup used in here either! I like to serve this with Famous Butter Rice or couscous. So good!
Swiss Chicken Casserole | With Ritz Cracker Topping
This Swiss Chicken Recipe is something my Mom made for my family growing up. It’s a ridiculously super simple dish, but instead of using a can of cream of chicken condensed soup, I made my own….and then topped the whole thing with some buttery ritz crackers. It’s seriously one of the tastiest ways to cook chicken, and it’ll make you want to drink cream of chicken soup.
Main Ingredients Needed
Here is what you’ll need to gather up to make this delicious, super simple Swiss Chicken Casserole:
- Chicken Breasts- you could also use other cuts of chicken here. I just like using chicken breasts for easy prep.
- Salt & Pepper- to season the chicken
- Swiss Cheese- to melt on top of the chicken.
- Ritz crackers- for a buttery crunchy topping.
Homemade Cream of Chicken
- Butter + Flour- this is to make a roux, a stable base for the soup.
- Water + Whole Milk– added to thin out the roux and in turn make a bechamel sauce.
- Chicken Bouillon Paste- if you don’t have the paste, feel free to use chicken broth, bouillon granules, or the bouillon cubes. Just ensure you use enough recommended for 2 cups of liquid.
- Thyme + Poultry Seasoning- two seasonings that pair well together for this recipe.
- Salt & Pepper- to taste.
How To Make Swiss Chicken Casserole | Directions
Here are the step by step directions to make Swiss Chicken Casserole– I told ya this was pretty simple!
Step 1: Prep
Preheat oven. Lightly spray 9×13 glass dish with nonstick cooking spray and set aside.
Step 2: Place Chicken in Baking Dish
Place chicken breasts into baking dish and sprinkle with salt & pepper. Top with slices of cheese.
Step 3: Make the Cream of Chicken Soup
Then make some homemade cream of chicken condensed soup. Sounds a little tricky, but it’s just like a flavored bechamel made with part milk, part water + chicken bouillon {which is basically chicken broth…super fancy I know} and some spices.
Melt butter in a small saucepan over low heat. Sprinkle in flour and whisk. Cook 1 minute. Stir in water and whisk to remove any lumps.
Step 4: Simmer Until Thick, Then Pour over Chicken
Simmer until thick, then stir in milk and chicken bouillon paste plus the seasonings. Sauce should thicken slightly at this point. Taste, adjust seasonings and pour over chicken. Top with crushed ritz crackers and bake until chicken registers at 160 degrees. Serve over rice.
Storing Leftovers
Leftover Swiss Chicken Casserole should be stored in an airtight container for 3-4 days in the fridge.
Can I make this ahead of time?
If you wanted to make this Swiss Chicken Casserole a day before baking, I would prepare everything in a baking dish except for the crushed Ritz crackers. I would add the crushed crackers just before sticking it in the oven. Otherwise, the crackers will get soggy pretty quick just chilling on top of the raw chicken and soup. Be sure to store in the fridge until ready to bake.
More Chicken Casseroles to Try!
- Chicken Wild Rice Casserole
- Creamy Ranch Chicken Casserole
- Pesto Chicken and Rice Casserole
- Southwest Chicken Pasta Casserole
Be sure to make this this weekend! The printable recipe card is below. Be sure to save/print/share this recipe too! Enjoy, friends. 🙂
Swiss Chicken Casserole
Ingredients
- 4 boneless skinless chicken breasts
- salt & pepper
- 4 slices swiss cheese
- 1 sleeve ritz crackers smashed into pieces
for the homemade condensed cream of chicken soup
- 1 tablespoon butter
- 2 tablespoons flour
- 1 cup water
- 1 cup whole milk
- 2 teaspoons chicken bouillon paste*
- 1/2 teaspoon thyme
- 1/2 teaspoon poultry seasoning
- salt & pepper to taste
Instructions
- Preheat oven to 375 degrees. Lightly spray 9×13 glass dish with nonstick cooking spray and set aside.
- Place chicken breasts into baking dish and sprinkle with salt & pepper. Top with slices of cheese.
- For the homemade condensed cream of chicken soup, melt butter in a small saucepan over low heat. Sprinkle in flour and whisk. Cook 1 minute. Stir in water and whisk to remove any lumps.
- Simmer until thick, then stir in milk and chicken bouillon paste plus the seasonings. Sauce should thicken slightly at this point. Taste, adjust seasonings and pour over chicken. Top with crushed ritz crackers and bake for 30-45 minutes or until chicken registers at 160 degrees. Serve over rice.
Looks very heavenly….printing this one out!
Love this recipe so easy, yummy and filling. Made it for after a stressful medical appointment. I knew I wouldn’t want to cook and could Just pop in the oven!
My family loves this recipe! It is also good with a package of seasoned stuffing mix sprinkled on top.
[…] love a good casserole and I always forget how easy they are!! This recipe is a Ranch version of my Swiss Chicken Bake, but instead of using homemade cream of chicken soup, I used the can because I’m trying to […]
[…] that, stir in my homemade condensed cream of chicken soup recipe {as listed below or as found in my Swiss Chicken recipe.} If you want to make this with an actual can of cream of chicken soup, feel free. Just make sure […]
Sooooo….what EXACTLY are the homemade condensed chicken soup spices please? It just says “some spices”. Thank you!
It’s all listed in the recipe card! Thyme, poultry seasoning and chicken bouillon paste!
Hey, stumbled upon your website after a Google search for recipes. I’ve got this in the oven right now. I added some diced vegetables plus more seasonings. I also changed the Ritz crackers to crushed buttered cornflakes because that’s more my taste. But I think it will be a hit with my family so thanks in advance. I never would have come up with this on my own.
this looks wonderful, I can’t wait to try it!
This is so good but I’m the only one that eats food made like this so I get freezerquart size baggies and I divide out what is left for another meal for me thank you for posting
[…] love a good casserole and I always forget how easy they are!! This recipe is a Ranch version of my Swiss Chicken Bake, but instead of using homemade cream of chicken soup, I used the can because I’m trying to […]
This is hands down my favorite recipe on your site. It pleases me, my husband, and all the kids. No complaining equals a heavenly dinner in my book.
[…] that, stir in my homemade condensed cream of chicken soup recipe {as listed below or as found in my Swiss Chicken recipe.} If you want to make this with an actual can of cream of chicken soup, feel free. Just make sure […]
I have had basically the same thing except it was topped with stuffing in stead of crackers. You can either use pre-made boxed stuffing or make your own. It is delicious.
If using cubes or chicken broth how much do you use. 2cups.
What is chicken bouillon paste
This is the kind I use: http://www.soupsonline.com/p-708-kosher-chicken-base.aspx?gclid=Cj0KEQjw6deeBRCswoauquC8haUBEiQAdq5zh3kN1Yz9AfdilBs4IKaMAQ7oZx95gno990ITE3zzaNQaAntf8P8HAQ
This looks amazing!!! I’m adding this to my menu next week!
I make something very similar, but it has crushed, herb-seasoned croutons for the topping, drizzled with butter. I only use 1/2 of a slice of Swiss per chicken breast, though, and cut the breasts into half thickness. I’m going to have to try this version!!
This was so good! I made it last night and it totally reminded me of my childhood, but this tasted SO much better than what I remembered! YUM!
Oh my – this looks FAB!!
This sounds so yummy, gonna make it this week… Glad you found your shoe, too funny!!
[…] Thursday, I got caught in a rain storm and lost my shoe. Then on Friday, I miraculously found it in the street!! Funniest story ever. How unbelievable is […]
This sounds incredibly comforting and delicious!
Oh my gosh, I’m laughing about your shoe because that’s totally something that would happen to me! Glad you ended up finding it!
Haha, I try on white capris every spring and decide against them for safety reasons 🙂 This is total comfort food, and my kind of weeknight meal! Love this!
Love this, especially with the Ritz crackers! So easy too, reminds me of being a kid. And my boys would love these! Hope your trip is going better!!
Wow, you sound like you were a sight to see!
This chicken sounds sooo delish! Would it be okay to use block swiss cheese sliced up in place of the deli cheese?
Yum! This was my brother’s favorite meal that my mom made when we were growing up, but she makes it with herbed croutons…and canned soup. But hey, whatever works! Looks delicious!
Well God Bless your little soul Honey. Here…give Granny a hug.
Have been meaning to tell you how much I enjoy your content but today…I like you just fine Missy.
You are so real and relatable…I feel like it is my daughter sharing with me.
May God Bless you richly with continued success with this blog and happiness in your personal life.
I can NOT wait to go home and make this! OMG!! When I read the title my mouth watered and I did a little jig in my chair at work. Haha!! I remember this from when I was kid and haven’t had it in years. Thanks for sharing!!
Oh no, that’s not a good start to your trip! But that’s part of the reason why I don’t wear white pants (actually white anything really!) The other reason being is I end up wearing at least something of what I’m eating every time I’ve worn white in the past. So, after the 6th or 7th time, I finally learned my lesson!! 🙂 Anyways, this recipe sounds amazing & will be made in my house in the very near future!! Hope your trip gets better!!
What a trip so far! I love this recipe. I might throw some ham or Canadian bacon on before the cheese and give it a try.
Wow, you poor thing…I saw where Miami had a tornado…you were in some serious weather! Thanks for sharing some good comfort food. At least your shoe was just a flip flop, but still!!!!
You’re too cute with your stories. I love the stories, and sure love the recipes too. But seriously, I think you can totally write novels or books or short stories or something. You are very charmed with the way you use words 🙂