If you need an easy chicken recipe with just a few ingredients this is a great one. This Crock-Pot Swiss Chicken Casserole is creamy, cheesy, with a little crunchy top that you will love!
Slow Cooker Swiss Chicken Casserole
I threw this casserole together on a whim simply because I had some chicken already thawed and needed to come up with something to do with it for dinner. I wanted something easy but of course it had to be tasty too!
Luckily I had some stuffing mix and a can of cream of chicken soup already in my pantry. And some Swiss cheese in the refrigerator.
My family really enjoyed this recipe as I am sure yours will too! A nice side salad or perhaps some steamed vegetables served as a side dish makes this a complete dinner.
Oh and if you need to bring a casserole dinner to a sick friend, I think this would be great for that!
Special Diets
Crock-Pot Swiss Chicken Casserole Recipe
Ingredients
- 6 whole Boneless Skinless Chicken Breasts
- 6 slices Reduced Fat Swiss Cheese
- 10.5 ounces Canned Reduced Fat Cream Of Chicken Soup ((see note))
- ½ cup Butter (melted)
- ¼ cup Fat Free Milk
- 2 cups Stuffing Mix
Instructions
- If desired, spray a 6 quart or larger slow cooker with non-stick cooking spray to make clean up easier.
- Place chicken breasts in bottom of slow cooker in a single layer.
- Lay slices of Swiss cheese on top of chicken breasts.
- In a small mixing bowl, combine together the can of soup, milk and melted butter.
- Pour soup mixture mixture over chicken breasts.
- Top everything with the dry stuffing mix.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
Notes
Nutrition
Gotta try this! Sounds yummy!!
What kind of stuffing did you use?
I only had Stove Top Stuffing..so I just used a partial box of it…(I know the shame LOL!)
Did you use raw chicken or cooked?
Hi Kelsey, the chicken in this recipe is raw when you place it in the crock-pot.
This is one of the best crock pot recipes I have ever made. I have made it several times now and it always turns out great. Thank you for sharing it!
Glad you like it! It is always nice to hear that recipes are enjoyed by our readers. thank you.
I forgot to get stuffing! I have some brown rice. Would that be ok?
I LOVE THIS WEBSITE! Thanks!
Kim
The only real problem with rice is it tends to get mushy. I would wait till nearly the end and put it on, so it doesn’t have a chance to swell up too much.
Hi ! How do you know what size crockpot to use ? My old one just died and I need to buy a new one but I am so unsure as to if I should buy a 5 qt or 6 qt one.
Just depends on family size or what types of food and uses you want to use it for. you can cook any size recipe in a larger one (dip to full chicken).
I made this & followed the directions exactly. I put it on high & was gone but was able to be back in 4 hours. When I looked @ it the stuffing had turned black & it was burnt. My hubby tried to stir it up & that made it worse. Now all the burnt part is intermingled with the rest of it. I was going to try to just scrape the burnt part off & salvage the rest. I did taste the chicken & it was OK, but very dry.
What in the world did I do wrong? The kids were going to come over & eat, but not now.
HELP!
It sounds like maybe your crock-pot cooks on the higher temperature side of things. Sorry it didn’t come out right for you Trudy.
JUST GOT THIS OLDER RECIPE.
Do you have to use reduced fat cheese & soup?
No. Reduced fat cheese and soup is nice for those on weight watchers or just want lower calories.
I’ve made this dish with regular soup and cheese. Turned out good.
Yes, you can use regular soup and cheese and the recipe comes out great. The reduced fat varieties are listed for those who want to make this is a tad bit healthier.
You do not need to use reduced fat cheese or soup Marlene, the dish comes out fantastic using the regular varieties of both.
My Swiss cheese got grainy and there was no “sauce” what so ever. I used evaporated milk. Would that matter?
I am not sure Susan the evaporated milk may have been an issue.
Hi I was wondering how low sodium chicken broth might work instead of the soup? Thank you
Using low-sodium chicken broth in this recipe for Swiss Chicken Casserole will not yield the same results as the Cream of Chicken soup adds creaminess to the dish and holds the casserole together. While I have not tested it I would not recommend it.
Can you use frozen chicken breasts?
Yes, I would just add an additional hour to the cook time. Definitely check that they are cooked through at the end.
I adjusted the time to low for four hours because 8-10 seemed too long. Well, four was too long too. The chicken was tough and there wasn’t much sauce. Maybe it would be better with a Swiss cheese sauce with a roux and milk.
I am sorry this recipe didn’t work out for you Heather.
Can you cook this with. The oven?
Hi Melissa, while this recipe has not been tested to be baked in the oven I don’t see why it wouldn’t work. I would bake it at 350 degrees (F) for about 30 minutes and see how it is. If it needs longer cooking time go ahead and cook it longer. If you do try it, we would love for you to come back and let us know how you baked it.
I added a can of cream or mushroom and Hatch green Chile with penne pasta to the recipe along with some other spices and this was delicious!
Sounds like an interesting combo Camille. I may have to give it a try!