Creamy Chicken

This chicken casserole is the definition of weeknight comfort food. Boneless chicken breasts get layered with Swiss cheese slices, smothered in cream of chicken soup mixed with white wine, and topped with buttery crushed herb stuffing. Six ingredients, one pan, and about 45 minutes in the oven.

The Swiss cheese melts over the chicken during baking and creates a gooey layer between the meat and the creamy sauce. It adds a nutty, slightly sharp flavor that’s more interesting than the cheddar most casseroles default to.

Mixing white wine into the cream of chicken soup thins it just enough to flow around the chicken without being watery. The wine also adds a subtle acidity that cuts through the richness of the soup and cheese. Without it, the sauce can taste heavy and one-dimensional.

Kitchen Tips

• Pound the chicken breasts to even thickness before arranging in the dish. Uneven pieces mean some are dry while others are still raw.
• Crush the stuffing mix coarsely, not to powder. You want crunchy pieces, not a sandy topping.
• Pour the melted butter evenly over the crumbs. Dry spots won’t brown and will taste stale.
• Let the casserole rest for 5 minutes after baking. The sauce thickens as it cools slightly.

Variations

• Use cream of mushroom soup instead of cream of chicken for a more savory, earthy sauce.
• Swap the Swiss for provolone or Gruyere for a different cheese flavor.
• Add a layer of steamed broccoli under the chicken for a complete one-dish meal.