Swiss Chicken Casserole

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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.

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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.

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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. 🙂