Creamy Swiss Chicken Casserole

Creamy Swiss Chicken Casserole

47
Sarah Stone 77

"Cheesy chicken breasts and a smooth mushroom sauce are served over egg noodles."

Ingredients

45 m servings 566 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 566 kcal
  • 28%
  • Fat:
  • 19.2 g
  • 29%
  • Carbs:
  • 53.8g
  • 17%
  • Protein:
  • 43 g
  • 86%
  • Cholesterol:
  • 152 mg
  • 51%
  • Sodium:
  • 748 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish.
  2. In a bowl, mix the soup and milk. Arrange chicken breast halves in the casserole dish. Top each breast half with a slice of cheese. Pour soup and milk over the chicken. Sprinkle with mushrooms.
  3. Bake 30 minutes in the preheated oven, or until sauce is bubbly and chicken juices run clear.
  4. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes, until al dente; drain. Serve chicken and mushroom sauce over the cooked noodles.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

47
  1. 63 Ratings

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This was fabulous, especially if my husband enjoyed it. A couple of things I did differently: I wanted to make this my whole dinner, so I layed dry noodles on bottom of pan (used bigger pan) ins...

Delicious taste. Very easy to fix with just a few ingredients. I had to substitute the Swiss cheese to regular American cheese and it was great. Also added a little more mild in ordere for mor...

This recipe is so easy. I tried it with Cream of Chicken with Herbs plus added fresh rosemary and thyme. Great.