Swiss Cheese Chicken Casserole Food

CHICKEN & SWISS CASSEROLE

Steps:

• Preheat oven to 350°. Cook noodles according to package directions; drain. In a large skillet, heat oil over medium heat. Add shallots and garlic; cook and stir 45 seconds. Stir in flour; cook and stir 1 minute. Add broth, milk, thyme, lemon zest, salt, nutmeg and pepper. Stir in chicken and peas; heat through. Stir in noodles and cheese., Transfer to a greased 13x9-in. baking dish. In a small bowl, mix bread crumbs and butter; sprinkle over top. Bake 8-10 minutes or until top is browned.

SWISS CHICKEN CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.
• Bake 50 minutes, or until chicken is no longer pink and juices run clear.

SWISS CHICKEN CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
• Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
• Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!

CHICKEN SWISS CASSEROLE

Steps:

• season chicken with salt, pepper, garlic powder (whatever seasoning you like) cube and cook until no longer pink.
• set aside in a bowl put diced celery, diced onion, miracle whip, milk, salt and pepper.
• mix well.
• add all but about 1/2c.
• of the shredded cheese.
• stir in cooked chicken~mix well.
• stir in croutons, also reserving about 1/2c.
• in a casserole dish or roaster with lid, pour in chicken mixture.
• top with reserved croutons and cheese.
• bake at 350* for 40 minutes.

CREAMY SWISS CHICKEN CASSEROLE

Steps:

• Mix the stuffing mix and butter together until evenly coated. Set aside.
• Combine the shredded chicken, cream of chicken soup. sour cream, milk, and bullion together until evenly combined.
• Spread in a casserole dish and then place the slices of swiss cheese over the top to cover.
• Sprinkle the stuffing mix over the cheese to cover the top of the casserole.
• Bake at 350˚F for 30-40 minutes or until the edges are bubbling.

SWISS CHICKEN CASSEROLE

Steps:

• Lightly spray your slow cooker insert with nonstick cooking spray. Place the chicken breasts in the slow cooker. Sprinkle with salt and pepper. Pour the chicken broth over chicken. Top with 3 slices of cheese.
• In a medium bowl, whisk together the soups and milk. Pour the mixture over the cheese. Place the remaining 3 slices of cheese on top of the soup mixture.
• In a large bowl, combine the stuffing mix and the sausage; sprinkle it over the cheese. Drizzle the melted butter over the stuffing mixture.
• Cover and cook on low 8 to 10 hours (or on high 4 to 6 hours).

SWISS CHEESE CHICKEN

Steps:

• Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking dish with cooking spray.
• Place chicken breasts in pan and cover with Swiss cheese.
• Combine white wine, cream of chicken soup, and Accent in a medium bowl. Pour evenly over cheese. Top with melted butter and sprinkle with bread crumbs.
• Bake 1 hour or until chicken is completely cooked. Serve immediately.

25 CHICKEN CASSEROLES YOUR FAMILY WILL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken casserole in 30 minutes or less!

CHICKEN SWISS CASSEROLE

Steps:

• Heat oven to 350°.
• Mix all ingredients, except walnuts, in a large bowl.
• Spoon into a greased 2-quart (2.5 L) casserole and sprinkle with walnuts, if using.
• I sometimes mix all the ingredients except for the cheese and the broccoli and layer them in the casserole dish.
• Bake 40 minutes or until heated through.

MUSHROOM SWISS CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, mix sour cream, cream of chicken soup, water, paprika, onion powder, salt and pepper. Add in shredded chicken and sautéed mushrooms. Mix well. Fold in cheese.
• Pour in a slightly greased 9 x 13 casserole dish. Cover and bake 30 minutes.
• Uncover and bake another 10 minutes until the top is browned and bubbly. Enjoy!

SWISS CHEESE CHICKEN

Steps:

• Cover bottom of pan with chicken.
• Lay Swiss Cheese over chicken.
• Mix 1 can cream of chicken soup and 1/4 cup milk.
• Pour mixture over chicken.
• Top with 1/2 bag (or more) of Stove Top Turkey Stuffing.
• Drizzle 1/4 cup butter on top.
• Bake at 350 for 45-60 minutes.
• Serve over rice.
• FREEZER INSTRUCTIONS - After pouring cream of chicken mixture over chicken go ahead and freeze. When you are ready to cook it, pull it out of the freezer and let it thaw in fridge (preferable overnight). Then complete the rest of the instructions (top with stuffing/butter & bake).

SWISS CHEESE CHICKEN STUFFING CASSEROLE

Steps:

• Prepare stuffing mix according to package directions for two boxes (1/2 cup butter and 3 cups water).
• Preheat oven to 350 degrees F. Spray a 13x9x2 inch casserole dish with cooking spray and set aside.
• Cut chicken pieces into bite size pieces (about 1 inch). Spread chicken out in bottom of casserole dish.
• Spread cream of chicken soup over raw chicken and evenly spread the Swiss cheese over chicken and soup mixture.
• Spoon stuffing over mixture and spread over the top. Cover with foil.
• Bake for 45 minutes. Remove foil and bake an additional 15 minutes or until casserole is bubbly and chicken is cooked through.

CHICKEN TENDERS & SWISS CHEESE CASSEROLE

Steps:

• 1. Preheat oven to 350. Spray 13 x 9 inch glass pan with non stick spray.
• 2. Arrange tenders in prepared pan. Place torn pieces of Swiss cheese on top of tenders. Mix soup and milk together. Pour over chicken. Sprinkling evenly with dry stuffing mix. Drizzle melted butter over stuffing. Cover with foil.
• 3. Bake 40 -50 minutes or until chicken is cooked and no longer pink. Let rest 5 minutes before serving.

SWISS 'N CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F.
• Combine ingredients.
• Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 40 min. or until heated through.

SWISS CHICKEN BAKE

Steps:

• Preheat your oven to 400 degrees. Butter the bottom of a 9x11 inch casserole dish.
• Heat the butter in a medium-sized pot over medium-high heat. Whisk in the flour and let it cook for 1 minute. Add the chicken stock, garlic powder, onion powder, and salt, and whisk well. Continue to whisk until the stock thickens.
• Tear the swiss cheese slices into smaller pieces then add them to the pot and stir it into the sauce. Add the sour cream and stir once more.
• In a small bowl, mix the melted butter, breadcrumbs, and Italian seasoning.
• Gently pound the thickest part of the chicken using the palm of your hand until the breasts are even in thickness. Season the chicken with salt and pepper.
• Pour half of the cheese sauce into the casserole dish. Add the chicken and top each piece with a piece of Swiss cheese. Pour the rest of the sauce around the chicken.
• Sprinkle the buttered bread crumbs over the chicken then bake the chicken for 45 minutes, or until hot, bubbly, and cooked through. Check the chicken periodically and if the breadcrumbs are browning too quickly, cover the casserole with aluminum foil.
• Serve the chicken with some perfectly cooked basmati rice, a big scoop of the sauce, and a little minced parsley over the top.

CHEESY BROWN RICE, SWISS CHARD & CHICKEN BAKE

Steps:

• Preheat oven 375°F (190°C). Oil casserole or spray with vegetable oil cooking spray.
• Cook rice in unsalted water according to package directions. Set aside to cool.
• Beat eggs with milk in large bowl. Add to rice.
• Grate the cheese and add one cup to rice & egg mixture and reserve other cup (250 mL) for the top of the casserole.
• Slice mushrooms. Shred Swiss chard across into ½ inch (1.25 cm) ribbons. The centre veins in the chard are edible. Cut chicken breast into ½ inch (1.25 cm) pieces.
• Heat the olive oil over medium-high heat. Add diced onion with the chicken and stir and sauté for 5 minutes. Stir in sliced mushrooms and chard and sauté a few minutes more until chard is wilted. Sprinkle with salt. Mix into the egg & rice mixture along with the shredded basil and thyme leaves.
• Pour into the prepared casserole. Cover with remaining cheese. Bake for 35 minutes in preheated oven or until cooked through and lightly browned. A knife inserted into the centre of the casserole should come out clean.

SWISS CHEESE CHICKEN CASSEROLE

Steps:

• Arrange chicken breast in a lightly greased 13x9x2 inch baking dish. Top each chicken breast with a slice of cheese.
• Combine soup and milk; stir well. Spoon sauce over chicken and spread stuffing mix over all. Drizzle butter over stuffing.
• Cover and bake in a preheated oven at 350°F for 1 hour.