This Swiss Chicken Casserole is creamy, cheesy, and satisfying the perfect comfort dish that brings together tender chicken, Swiss cheese, rice, and broccoli in one hearty bake. With a golden breadcrumb topping, it’s a family favorite that feels both cozy and a little fancy.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Swiss cheese, shredded
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1 cup broccoli florets
- 1 cup cooked rice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, combine the soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper. Stir well.
- Spread the cooked rice evenly in the bottom of the prepared dish.
- Lay the chicken breasts over the rice, then pour the soup mixture on top.
- Add broccoli florets, then sprinkle the shredded Swiss cheese evenly.
- Toss breadcrumbs with melted butter and spread over the top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for 15–20 more minutes, until golden and bubbly.
Variation
- Swap Swiss cheese with mozzarella or provolone for a milder flavor.
- Use brown rice or wild rice instead of white for added nuttiness.
- Replace broccoli with asparagus or green beans for a fresh twist.
Cooking Notes
- Make sure the chicken breasts are evenly sized so they cook through at the same time.
- Covering with foil first keeps the casserole moist, while the uncovered time gives a crispy topping.
- If using pre-cooked chicken, reduce baking time to avoid overcooking.
