I love this casserole because it hits all the right notes—rich, savory, cheesy, and crunchy on top. It’s a great way to use simple pantry ingredients and turn them into something warm and comforting. It also reheats well, so leftovers are just as satisfying the next day. The combination of broccoli and Swiss cheese gives it a unique twist that makes it stand out from your typical chicken bake.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 cup Swiss cheese, shredded
1 can cream of mushroom soup
1/2 cup sour cream
1 cup broccoli florets, steamed
1 cup cooked rice
1/4 cup breadcrumbs
1 tablespoon olive oil
Salt and pepper, to taste
Directions
I preheat the oven to 350°F (175°C) and lightly grease a baking dish.
In a mixing bowl, I combine the cream of mushroom soup, sour cream, steamed broccoli, and cooked rice. I stir until everything is well mixed.
I season the chicken breasts with salt and pepper, then lay them in the prepared baking dish.
I pour the soup and rice mixture over the chicken, spreading it evenly.
I sprinkle the shredded Swiss cheese over the top.
In a small bowl, I mix the breadcrumbs with olive oil and then sprinkle that over the cheese for a golden, crispy topping.
I bake the casserole for 30–35 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the top is golden brown.
I let it cool for a few minutes before serving.
Servings and timing
This recipe makes 4 servings. Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes
Variations
I sometimes use cooked, shredded chicken instead of raw to speed up the baking time—just bake for 20–25 minutes instead.
For more veggies, I add mushrooms or spinach to the rice mixture.
If I want a cheesier flavor, I add a little cheddar or mozzarella along with the Swiss.
I swap the cream of mushroom soup for cream of chicken or cream of broccoli, depending on what I have.
For extra crunch, I use crushed buttery crackers or French-fried onions instead of breadcrumbs.
Storage/Reheating
Refrigerator: I store leftovers in an airtight container for up to 3 days. Reheating: I reheat in the oven at 350°F or microwave individual portions. I cover it with foil when reheating in the oven to prevent the top from over-browning. Freezer: This casserole can be frozen before baking. I assemble it, cover tightly, and freeze for up to 2 months. I thaw it overnight in the fridge and bake as directed.
FAQs
Can I use pre-cooked chicken?
Yes, I’ve used shredded rotisserie chicken many times. It shortens the baking time to about 20–25 minutes since the chicken is already cooked.
Do I need to cook the broccoli first?
Yes, I recommend lightly steaming or microwaving it beforehand so it’s tender once baked and doesn’t release too much water into the dish.
What can I use instead of Swiss cheese?
Mozzarella, provolone, or Monterey Jack all work well. Swiss gives a distinct flavor, but other mild cheeses will still taste great.
Can I make this ahead of time?
Definitely. I often assemble it a day ahead, refrigerate it covered, and bake it when ready. I just add 5 extra minutes to the baking time if it’s coming straight from the fridge.
What should I serve with this casserole?
It’s pretty complete on its own, but I sometimes serve it with a green salad or garlic bread to round out the meal.
Conclusion
Swiss Chicken Casserole is one of those cozy, crowd-pleasing recipes I keep in regular rotation. It’s easy to prep, super satisfying, and full of classic flavors with a little twist. Whether I’m making it for a family dinner or a casual gathering, it always hits the spot and disappears fast from the table.
This Swiss chicken casserole is creamy, cheesy, and baked with broccoli, rice, and a crispy breadcrumb topping. A comforting family dinner that’s always a hit!
Author:Sarah
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:4 servings
Category:Main Course, Casserole
Method:Baking
Cuisine:American
Ingredients
4 boneless, skinless chicken breasts
1 cup Swiss cheese, shredded
1 (10.5 oz) can cream of mushroom soup
½ cup sour cream
1 cup broccoli florets, steamed
1 cup cooked rice
¼ cup breadcrumbs
1 tablespoon olive oil
Salt and pepper, to taste
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, combine cream of mushroom soup, sour cream, cooked rice, and steamed broccoli. Mix well.
Season chicken breasts with salt and pepper, then place in the prepared baking dish.
Pour the soup and rice mixture over the chicken, spreading evenly.
Sprinkle shredded Swiss cheese over the top.
Mix breadcrumbs with olive oil in a small bowl, then sprinkle over the cheese layer.
Bake for 30–35 minutes, or until chicken is cooked through (165°F internal temp) and topping is golden brown.
Let rest for 5 minutes before serving.
Notes
Swap Swiss cheese for mozzarella or cheddar if preferred.
Add sautéed onions or mushrooms for extra flavor.
Use rotisserie chicken for a shortcut—just mix it into the casserole base.
