Creamy Swiss Cheese Chicken Bake
This creamy Swiss cheese chicken bake is filled with creamy, delicious sauce, tender chicken and a hint of Swiss cheese.
Ok, this meal isn’t going to win any awards for gourmet-meal-of-the year but it’s easy and so, so delicious and it fits the bill for a remake Brian’s been wanting for forever.
One of his favorite meals of the past is a Swiss cheese chicken bake that uses a sauce mixture of cream of chicken soup, milk and is topped with stuffing crumbs. Familiar? Anyone? Anyone?
Well, since we don’t keep cream of chicken soup on hand these days, I’ve been wanting to recreate that favorite dish from scratch.
Then, I spied a pin circulating on Pinterest that peaked my interest and I decided to remake it into Brian’s longed for Swiss cheese chicken bake with several alterations which basically made it not like the Swiss chicken bake at all, which is ok because the end result is really fantastic!
Lean chicken breasts are topped with slices of Swiss cheese and then with a simple sauce made from mayo (seriously, it works), Greek yogurt and a few simple spices plus Parmesan.
I was skeptical about baking mayo and yogurt together for 45 minutes – curdling would have been a deal breaker for me. But thankfully, no curdling! Just creamy, delicious sauce with tender chicken and the hint of Swiss cheese.
What to Serve With This
- Hot, cooked rice
- 5-Minute Skillet Broccoli
- Amazing Spinach Salad
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Creamy Swiss Cheese Chicken Bake
Ingredients
- 2 pounds boneless skinless chicken breasts (about 4-6 chicken pieces)
- 6-8 slices Swiss cheese
- ½ cup light mayonnaise
- ½ cup plain Greek yogurt
- ¾ cup freshly grated Parmesan cheese, divided
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- Hot cooked rice for serving
Instructions
- Preheat the oven to 375 degrees F and lightly spray a 9X13-inch baking pan with cooking spray.
- Pat the chicken dry with paper towels and season on each side with salt and pepper. Lay the chicken breast pieces in a single layer on the bottom of the prepared baking pan. Layer the Swiss cheese slices over the chicken. In a medium bowl, whisk together the mayonnaise, yogurt, 1/2 cup Parmesan cheese, salt, pepper, and garlic powder. Spread this mixture over the chicken and cheese. Top with remaining 1/4 cup Parmesan cheese.
- Bake for 45 minutes, until the chicken is cooked through and the sauce is hot and bubbly. Serve over hot, steamed rice.
Notes
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Recipe Source: adapted from a Pinterest pin from here
The taste was good but it did curdle and the raw chicken made it watery. I think if you cooked the sauce on the stovetop until the parm is melted then poured it over par-cooked chicken (maybe 25 min. in the oven), it would be better. I have similar recipe and that’s how I make it. No curdle, no liquid. The taste was definitely there though.
I googled “what to make with Swiss cheese” because I had some left over from another recipe and don’t use this type of cheese often. Wow, what a great chicken recipe! Definitely making again.
This looks delicious! Do you think I could replace the greek yogurt with sour cream? maybe regular yogurt?
Yes, I think either could work.
Oh so yummy! My store didn’t have any fresh parmesan cheese if you can believe it, but I happened to have skim milk mozzarella so I decided to sub that in (look at me being all daring!) Wow! It worked fabulously (‘course, I don’t know what it would have tasted like with parm since it was my first attempt). I may try it next time with parm, but since I always have mozzarella, it may end up being a permanent substitution! Another hit Mel! Thanks for “saving” my dinner table!
yum, Yum, YUM! So simple. I didn’t think swiss cheese was overly flavorful but it was really delicious in this. My husband said “put it in the rotation!” (Which is a big deal). Thanks for the recipe! I served it over brown rice and we loved that with it!
I make it all the time-one of my favorite recipes.
This was sooo good! We all loved it! Thanks Mel!
This was a hit at my house. My daughter who is a picky eater even liked it!
This looks delicious. We are not big rice eaters so would this be just as good over noodles
I think it is certainly worth a try!
Have you ever tried making an extra batch of this and freezing it? Or would it not really work because of the yogurt?
Yes, this freezes great.
So my sauce turned out curdled instead of creamy. The chicken was still tasty though. I don’t know what went wrong! (I love your blog and cook from it all the time, and this is the first time I’ve had something go awry.) The oven temp may have been slightly off (we currently live in the UK, so after converting the cooking temp to Celsius, it’s still an estimate because the dial isn’t marked for temperatures like 190 degrees.) Help?
Hi Amy – it’s hard for me to know exactly what went wrong but if your oven temperature is off that may have contributed. Could it have cooked too hot?
It’s possible. I did take it out early because it seemed done, and it was. I know I converted the temperature correctly, but I wouldn’t be surprised if the temperature was set a little high (the knob is so small and poorly marked). I’ll have to be more conservative with determining where to set the knob next time and see if that helps. Thanks for your help!
I LOVE this meal! I’ve made it three times now and will continue. Love the flavors and especially the fact that it is so easy! Mel you save me so many nights with your recipes. They usually take me twice as long as you say it should but that’s just cause I’m slow like that.
This is on the menu for tonight, with brown rice and steamed broccoli. I’ve made it so many times, and it is one of our favorites, so I had to finally leave a comment! It always comes out moist, and the flavor of that creamy swiss “sauce” is divine. I love the addition of the garlic powder. It is just a perfect chicken recipe.
Do you think this could be done in a crock pot?
Stephanie – I haven’t tried it but all the creamy/dairy ingredients has me a little worried how the texture would be in the slow cooker. If you make it and experiment, be sure to report back!