This Swiss Chicken Casserole features layers of creamy chicken, slivered almonds, and melty cheese, all topped with a flaky puff pastry crust and baked to golden-brown and bubbly perfection. It’s easy to make and even easier to eat!
This Swiss Chicken Casserole recipe was initially inspired by the Almond Chicken Casserole found in "The Blue Willow Inn Bible of Southern Cooking '' cookbook. However, I’ve made several modifications, and the results are a mash-up of classic comfort foods you never knew you needed!
Instead of topping this Swiss chicken casserole with traditional breadcrumbs, I covered the layers of creamy chicken, almonds, and Swiss cheese with flaky puff pastry. The result? A relatively quick and easy dish that tastes like chicken pot pie and classic Swiss chicken had a baby!
What is Swiss Chicken Casserole?
Before we roll up our sleeves and head to the kitchen, here’s an overview of traditional Swiss chicken recipes:
Classic Swiss chicken casserole is an American comfort food made with cooked chicken, Swiss cheese, and a cream sauce made from ingredients like cream of chicken soup and sour cream or mayonnaise. The chicken is typically cooked before it’s layered with the sauce and cheese, topped with breadcrumbs, and baked until the cheese is melted and the top is golden.
Why you'll love this recipe
- Two classic creamy chicken bakes in one. This quick, easy, and flavorful dish is a fusion of chicken pot pie and Swiss chicken -AKA two amazing flavor profiles combined!
- Pre-made ingredient shortcuts. This creamy chicken bake recipe calls for pre-cooked or rotisserie chicken and canned cream of chicken soup, making preparation a breeze.
- Perfect for any occasion. It’s perfect for cozy family dinners and more elegant dining events, striking the ideal balance between comfort and sophistication.
- Casserole convenience. I don’t know what to love more: preparing all the major food groups in one pan or having fewer dishes. Either way, casserole-style recipes make life a lot easier!
- Protein-packed. You get 27 grams of high-quality protein per serving.
Ingredients you'll need
- Olive oil. Start with high-quality olive oil or extra-virgin olive oil to sauté the aromatics. You can also use butter here.
- Onion and garlic. They bring a rich, aromatic flavor to the cream sauce. I used sweet Vidalia onion, but yellow onion also works. For the best flavor, use minced fresh garlic cloves.
- Cream of chicken soup. For the sauce base, I used a can of Pacific Foods Organic Cream of Chicken Condensed Soup (it’s gluten-free!), but any brand works.
- Sour cream. It adds a hint of tanginess while making the sauce extra rich and creamy. Greek yogurt or mayonnaise also works here.
- White wine. The fragrant notes from the wine complement the other ingredients, making the casserole taste richer and more complex. Use chicken broth as a substitution.
- Dried thyme. Adds savory, slightly peppery flavor.
- Salt and pepper. The canned soup and broth (if using) are salted, so I usually just add a pinch of salt and about ¼ teaspoon of freshly cracked pepper.
- Pre-cooked chicken. I make this with whatever cooked boneless chicken breast I have handy. Shredded rotisserie chicken is a great shortcut.
- Swiss cheese. Use Swiss cheese shredded from a block, not bagged pre-shredded cheese. Freshly shredded cheese melts more evenly and has fewer additives.
- Sliced almonds. Add crunch and nutty flavor to contrast the creamy and savory elements (like a chicken almondine casserole).
- Frozen puff pastry. Thawed beforehand to bake on top of the casserole, creating a flaky, buttery crust.
- Beaten egg/water. This mixture creates an egg wash to brush on the puff pastry, making it golden brown and slightly shiny during baking.
- Fresh parsley. To finish the dish with a final pop of color and fresh flavor.
How to make Swiss Chicken Casserole
Step 1: Make the cream sauce. Sauté the onions with olive oil until softened. Then, add the garlic and cook until fragrant before stirring in the cream of chicken soup, sour cream, wine (or broth), and seasonings. Finally, add the cooked chicken and mix well.
Step 2: Assemble casserole. Spread the chicken and cream sauce mixture evenly in a greased baking dish. Sprinkle the shredded Swiss cheese over the top, followed by the sliced almonds.
Step 3: Top with puff pastry. Lay the thawed puff pastry sheet on top, stretching it out to cover the casserole with about a ½-inch overlap. Score the top and brush lightly with egg wash.
Step 4: Bake, garnish, and serve. Transfer the dish to a 400℉ oven and bake until golden and bubbly. Garnish with fresh parsley, if desired, and enjoy!
Recipe tips
- Layer from creamy to crunchy. Layer the cooked chicken and cream sauce mixture at the bottom of your casserole dish, followed by the cheese, nuts, and puff pastry. This helps the almonds maintain their crunch and the pastry become crisp and flaky.
- Rest before serving. After baking, it’s best to let the casserole rest for a few minutes. This helps the flavors meld and makes it easier to serve.
- Make now, bake later. You can prepare parts of the casserole in advance, including cooking the chicken if you need to and making the cream sauce. The next day, all that’s left to do is add the cheese, almonds, puff pastry, and bake.
Variations
- Add veggies. Try this creamy Swiss chicken bake with added veggies, like steamed or blanched asparagus, broccoli, cauliflower, spinach, artichoke hearts, or mushrooms.
- Add bacon. Crumble crispy bacon on top before adding the puff pastry.
- Add ham. Layer slices of ham between the chicken and cheese to mimic the flavors of Chicken Cordon Bleu.
- Substitute cooked turkey. This version is the perfect way to use up leftover Thanksgiving turkey!
Serving suggestions
Round out this Swiss chicken casserole with a side of dinner rolls or crusty bread to soak up the sauce and a big garden salad. Or, serve this dish over rice, cauliflower rice, mashed potatoes, polenta, egg noodles, etc., with healthy vegetable sides, such as:
- Southern Style Collard Greens
- Oven-Roasted Broccoli
- Green Beans Almondine with Bacon
- Potato and Spinach Saute
- Braised Red Cabbage
- Roasted Carrots
Storing & Freezing
Storing: After cooling to room temperature, place chicken casserole leftovers in an airtight container and refrigerate for 3-4 days.
Freezing: Let the casserole cool completely, then wrap the full pan or individual portions tightly in plastic wrap or aluminum foil and place in a heavy-duty freezer bag. Keep frozen for 2-3 months.
FAQ
You should keep an eye on it towards the end to avoid overbaking, as the exact time may vary, but typically, baking a Swiss chicken casserole at 400°F takes about 25-30 minutes.
If you’re starting with raw chicken, season it with salt and pepper and brown it in a large skillet over medium-high heat until it's no longer pink in the center. Remove the chicken from the skillet and proceed with making the cream sauce. Then, return the chicken to the skillet and stir it in with the sauce.
Despite its name, Swiss chicken casserole is not Swiss. It is an American dish deeply rooted in Southern-style cooking. In this context, the term "Swiss" refers to the use of Swiss cheese as a primary ingredient in the casserole.
More creamy chicken casserole recipes
- Chicken Divan
- Chicken Butternut Squash Casserole
- Chicken Broccoli Casserole
- Chicken Vegetable Casserole
- Mexican Chicken Casserole
If you love this Southern chicken casserole recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Ultimate Swiss Chicken Cassrole
Equipment
- Large skillet
- 11x8 baking dish
Ingredients
- 2 tablespoon olive oil
- 1 cup onion finely chopped- I used sweet Vidalia onion
- 2 cloves garlic minced
- 10.5 oz can cream of chicken soup I use the organic Pacific Foods cream of chicken soup
- ¼ cup sour cream
- ½ cup white wine can also use chicken broth
- ¼ teaspoon dried thyme
- salt and pepper to taste (the canned soup and broth are salted, so I usually just add a pinch of salt and about ¼ teaspoon freshly cracked pepper)
- 24 oz boneless chicken breast cooked and chopped into bite-size pieces- Rotisserie chicken is a great short-cut here
- 1 cup swiss cheese shredded from block
- ¼ cup sliced almonds
- 1 sheet frozen puff pastry thawed
- 1 large egg beaten
- 1 tablespoon water
- Optional: fresh parsley for garnishing
Instructions
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and cook until softened (about 3 minutes), stirring occasionally.
- Add the garlic and cook for 30 seconds more.
- Stir in the cream of chicken soup, sour cream, wine (or broth), and seasonings, stirring until blended.
- Add the chicken and stir until combined.
- Pour the chicken mixture into an 11x8 pan sprayed with olive oil spray.
- Top with shredded swiss and sliced almonds.
- Place the thawed puff pastry sheet on top, stretching it out a bit to fit with about a ½ overlap on the sides. Cut 4 slits on top.
- Whisk the egg and water in a small dish and brush the egg wash on top of the dough. You just want to lightly coat the top, so there will be extra egg wash leftover.
- Bake on the middle oven rack for 25-30 minutes until golden and bubbly. Garnish with fresh parsley, if desired.
Notes
- Layer from creamy to crunchy. Layer the cooked chicken and cream sauce mixture at the bottom of your casserole dish, followed by the cheese, nuts, and puff pastry. This helps the almonds maintain their crunch and the pastry become crisp and flaky.
- Rest before serving. After baking, it’s best to let the casserole rest for a few minutes. This helps the flavors meld and makes it easier to serve.
- Make now, bake later. You can prepare parts of the casserole in advance, including cooking the chicken if you need to and making the cream sauce. The next day, all that’s left to do is add the cheese, almonds, puff pastry, and bake.
Nutrition
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Rochelle
Would never have heard of something like this.I've heard of chicken with cashew nuts, that's good. Will give this a try. 🙂 Thanks for posting the recipe.
Amee
You're welcome, Rochelle! Thank you for visting my foodie blog. 🙂
The Better Baker
How can you go wrong with all those flavorful ingredients in this delicious-looking dish???? Wish I had a Trader Joe's nearby! Keep up the good work Gal!
Kimby
LOVED your definitions of Southern cooking 🙂 and this casserole! Your cookbook looks like a "must have" too!
Krista
Well, I'm not southern and I love casseroles too! I think they are so "homey" and I love less dishes and being able to make ahead too. Thanks for sharing at Church Supper! Have a blessed week. Everyday Mom's Meals
Lisa @ Lisa's Dinnertime Dish
This casserole looks delicious! I like that you made it healthier. I love shopping at Trader Joe's, I think their products are great!
Washte
This sounds SO delicious. Unfortunately there is not a Trader Joe's in our area, but I do look for healthier options. Am thinking this recipe will do well perhaps with left over turkey from thanksgiving as well! Thank you for sharing!
Teena Mary
wow...looks yummyyyy!!! I should definitely try this one 🙂 Your recipes have got a variety!
Anonymous
We just enjoyed this delicious casserole for supper! I added a little white wine to the sauce and served it with steamed asparagus. So good! Thanks for this addition to our make-ahead-'n-freeze casserole list.
Anonymous
A Question, If I cook this casserole today and then just reheat it up for a dinner I'm having on Sat night do I bother freezing or would it last in the Fridge?
Amee
Thank you all!!! I am so glad that you love the casserole. 🙂 To the last comment, I think that you would be fine to assemble the casserole today and then bake it on Saturday. Just keep it in the fridge and cover with plastic wrap. I don't think that the texture of the crescent roll dough is as good re-heated as it is the day you bake it. Don't get me wrong, we think the leftovers are delicious, but if you are serving it to guests then I would wait until Saturday to bake. 🙂
Nancy
Amee, found your link on Frugal Local Kitchen blog on the Rose Romano post! Now I have a new blog to read-my downfall to my blog production--OPBs (other people's blogs!)
Amee Livingston
lol, Nancy, I know what you mean! Glad to have you here. 🙂
BellaNekka
Hi! I just came across this recipe and love your site. You have a new follower. 🙂 Quick question - I'm making this for a new mom, so I need to make ahead and freeze. What are the instructions I should tell her for reheating? Thanks!
Amee Livingston
Thank you! I would assemble the casserole without the crescent roll topping to freeze. Thaw frozen casserole in the refrigerator overnight and then add the crescent rolls, butter and almonds and bake per recipe instructions. Otherwise, your crust will get soggy. 🙂