This oven baked 4-ingredients Swiss chicken bake is one of those church-potluck classics that quietly makes the rounds on handwritten recipe cards. I first learned it from our pastor’s wife after a hectic week when I needed something comforting, reliable, and hands-off. It’s a total lifesaver: just layer chicken, Swiss cheese, a creamy sauce, and a buttery stuffing topping in a glass baking dish and let the oven do the work. The result is a bubbly, creamy casserole with a golden, crisp top that feels like a warm hug on a busy weeknight.
Serve this Swiss chicken bake with a simple green vegetable to balance the richness—steamed broccoli, roasted green beans, or a crisp tossed salad all work beautifully. A side of buttered egg noodles, mashed potatoes, or rice will catch the extra creamy sauce in the bottom of the dish. If you’d like a little brightness, finish each serving with a squeeze of lemon and a sprinkle of chopped parsley, and pair with a light white wine or iced tea.
Oven Baked 4-Ingredients Swiss Chicken BakeServings: 4-6
Ingredients
2 pounds boneless, skinless chicken breasts (about 4–6 pieces)
8 slices Swiss cheese
1 (10.5-ounce) can condensed cream of chicken soup
2 cups seasoned dry stuffing mix
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish so the chicken and sauce don’t stick.
Pat the chicken breasts dry with paper towels and trim any excess fat. Arrange the chicken in a single layer in the prepared glass baking dish, leaving a little space between pieces so the heat circulates evenly.
Lay the Swiss cheese slices directly over the chicken, overlapping slightly if needed so that each piece of chicken is covered with cheese.
In a small bowl, whisk or stir the condensed cream of chicken soup with 1/3 cup of water until smooth and pourable. (The water simply helps the soup loosen into a sauce as it bakes.)
Pour the thinned soup mixture evenly over the cheese-covered chicken, letting it settle down around the sides. You don’t need to stir; it will bubble up into a creamy sauce in the oven.
Sprinkle the seasoned dry stuffing mix evenly over the top, covering the entire surface in a loose, even layer. Gently pat it down so it sits in contact with the sauce and cheese but still has some texture on top.
Cover the baking dish tightly with foil to help the chicken cook through and the stuffing start to soften from the steam and sauce.
Bake covered for 25 minutes. Then carefully remove the foil and return the dish to the oven.
Continue baking uncovered for another 20–25 minutes, or until the chicken is cooked through (reaching 165°F/74°C in the thickest part), the sauce is bubbling around the edges, and the stuffing topping is golden and crisp.
Let the Swiss chicken bake rest for 5–10 minutes before serving. This short rest allows the creamy sauce to settle and makes it easier to scoop neat portions with that bubbly white sauce and golden stuffing crumb topping.
Variations & Tips
To keep the spirit of the original 4-ingredient lifesaver, I like to treat extra touches as optional add-ons rather than part of the base recipe. For a little more moisture in the topping, you can drizzle 2–3 tablespoons of melted butter over the stuffing mix before baking; it deepens the color and adds richness. If your chicken breasts are very thick, slice them in half horizontally so they cook more evenly and stay tender. For a slightly sharper flavor, use a mix of Swiss and provolone or a stronger Alpine-style cheese, but keep the total amount similar to the original 8 slices. You can also swap the cream of chicken soup for cream of mushroom or cream of celery for a subtle flavor shift. If you like a bit of freshness, sprinkle chopped fresh parsley or a squeeze of lemon juice over the finished bake—this brightens the creamy sauce without changing the core four ingredients. Finally, if you’re cooking for a smaller household, assemble the recipe in two smaller glass dishes, bake one, and tightly wrap and refrigerate the other unbaked dish for up to 24 hours to bake the next day, adding a few extra minutes of oven time as needed.
