Swiss Chicken Bake With Sour Cream

Swiss Chicken Bake
Swiss Chicken Bake. Diana Rattray
  • 65 mins
  • Prep: 10 mins,
  • Cook: 55 mins
  • Yield: 6 Servings

This super easy chicken casserole recipe is made with boneless chicken breasts, mushrooms, Swiss cheese, and soup, along with sour cream and optional wine. This is an excellent dish to prepare for a busy day dinner.

This easy sour cream sauce is a mixture of condensed soup, sour cream, and your choice of wine, sherry, or chicken broth. One reader commented that the amount of sherry was overwhelming (see below).

Serve this flavorful chicken with mashed potatoes or an easy top of the stove stuffing and a tossed salad for a fabulous family meal. It's wonderful with noodles or rice as well. Steamed broccoli or asparagus would complement the chicken nicely.

What You'll Need

  • 1 tablespoon butter
  • 6 to 8 ounces sliced mushrooms
  • 6 boneless chicken breast halves, without skin
  • 2 cups shredded Swiss cheese
  • 1 can (10 3/4 oz) 98% reduced fat cream of mushroom soup
  • 1/4 cup sour cream
  • 1/4 cup dry sherry, white wine, or
  • chicken broth
  • 1/4 cup fresh grated Parmesan cheese

How to Make It

Heat the oven to 350 F (180 C/Gas 4).

Lightly butter a 2-quart baking dish.

In a small skillet or saute pan, heat the butter over medium heat. Add the mushrooms to the pan. Cook, stirring until the mushrooms are tender and golden brown.

Arrange the chicken breasts in the prepared baking dish and then spoon the sauteed mushrooms evenly over the chicken. Sprinkle Swiss cheese over the mushrooms.

In a small bowl, combine the condensed soup, sour cream, and sherry.

Pour the sauce over the chicken, mushrooms, and cheese.

Bake the casserole for 45 minutes. Sprinkle with the grated Parmesan cheese and bake for an additional 5 to 10 minutes, or until chicken is cooked through and casserole is bubbly.

Place the chicken breasts and mushrooms on serving platter. Stir the sauce to blend and serve with chicken.

Tips and Variations

Replace the Swiss cheese with shredded fontina, Gruyere, Gouda, or Emmentaler.

Mushroom-Free Version: Omit the butter and mushrooms. Drain a 14-ounce can of artichokes. Chop the artichokes and sprinkle over the chicken in the baking dish. Top with the Swiss cheese. Replace the cream of mushroom soup with cream of chicken soup and continue with the recipe.

Reader Comments

"This dish was good but I will adjust the amount of sherry next time. I got an overwhelming alcohol taste from using the amount recommended in the recipe. This made the flavor somewhat, bitter! The sherry does lend a very interesting taste, though. I would use much less especially if you are serving this to kids. I added a fine dice of a shallot and some fresh garlic also, I didn't have any mushrooms. All in all a very good dish!" — E.A.

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