Ultimate Swiss Chicken Cassrole

a pan of swiss chicken casserole with a serving scooped out

This creamy swiss chicken bake is a twist on the original topped with a light and flaky puff pastry crust. A quick and easy chicken casserole the whole family will love!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 435kcal

Author Amee

Equipment

Large skillet
11x8 baking dish

Ingredients

2 tbsp 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 tsp 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 1/4 tsp 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 tbsp 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.

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