Swiss Chicken

Swiss Chicken

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Jim Pentland


I first tried this when my mother made it years ago after visiting my Aunt down in North Carolina. This was the first meal I made for my partner, and I still think it's the reason he's kept me around to this day! Another reason I love this recipe is you can pretty much tweak it to your liking!


★★★★★ 2 votes

15 Min
50 Min


  • 6
    chicken breast
  • 1/4 c
  • 1/4 tsp
  • 6 slice
    swiss cheese
  • 2 box
    herb seasoned stuffing
  • 1/4 c
  • 1 can(s)
    cream of chicken soup

How to Make Swiss Chicken


  1. Preheat oven to 350
  2. Place chicken in 13x9 dish that has been coated with no-stick cooking spray . (I've used various cuts of chicken and all of them work - just make sure to adjust your cooking time for thinner/tender-sized chicken pieces. Also, you can tailor the portions for your family, this freezes beautifully and is great for leftovers - which we rarely have!)
  3. Sprinkle pepper on top of each breast (no salt needed because of the swiss cheese).
  4. Cover each piece of chicken with a slice of cheese - you can fold the slice to fit the breast. (I've tried various kinds of swiss, but the basic, and least expensive deli swiss works best in my opinion!).
  5. Combine soup mix and milk until smooth, pour over chicken.
  6. Sprinkle stuffing on top of of chicken
  7. Drizzle melted butter over stuffing

Printable Recipe Card

About Swiss Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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