Creamy Swiss Chicken Bake

Delicious Creamy Swiss Chicken Bake - a simple and delicious dinner recipe that includes Swiss and Parmesan cheese.

I love easy recipes! They are my favorite!! They are the ones I rely on almost every day so that I can actually get my husband and kids fed quickly and without a ton of stress. Who’s with me? This next recipe happens to be one of those (thank goodness). I just don’t have a ton of time to do complex and long recipes, but this is one we’ve had a few times in the last month, including on Easter. This baked chicken recipe was a hit with everyone, which means it’s definitely a keeper. We do tend to eat tons of chicken in our home, so if you like chicken too and like an easy recipe, you should definitely give this Creamy Swiss Chicken BakeΒ a try. πŸ™‚

Here are a few process shots to help you make this delicious chicken recipe:

Delicious Creamy Swiss Chicken Bake - a simple and delicious dinner recipe that includes Swiss and Parmesan cheese.

Delicious Creamy Swiss Chicken Bake - a simple and delicious dinner recipe that includes Swiss and Parmesan cheese.

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Baked to perfection!

Delicious Chicken bake

The flavors of chicken, sour cream and a bit of cheese (Swiss and Parmesan) make this recipe oh-so-delicious! I love that it can be thrown in the oven and can be doneΒ in an hour. πŸ™‚

For more baked chicken recipes, check out:

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Creamy Swiss Chicken Bake Recipe

4.94 from 58 votes
Course Main Course
Cuisine American
Prep Time 7 minutes
Cook Time 1 hour
Total Time 1 hour 7 minutes
Calories 2988 kcal
Author Lil' Luna

Ingredients

  • 4-6 Boneless Skinless Chicken breasts
  • 6-8 slices swiss cheese (Mozzarella works too)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3/4 cup grated parmesan cheese divided
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • Cooked Rice to serve over (Optional)

Instructions

  1. Preheat oven to 375.

  2. Pat chicken dry and place in a greased 9x13 pan.
  3. Add sliced cheese on top of chicken breasts.
  4. In a bowl mix mayonnaise, sour cream, Β½ cup Parmesan cheese, salt, pepper and garlic powder. Spread this over chicken and sprinkle with remaining Parmesan cheese.
  5. Bake for 1 hour. Serve over rice if desired or serve alone.
Delicious Creamy Swiss Chicken Bake - a simple and delicious dinner recipe that includes Swiss and Parmesan cheese.

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Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty β€œLil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

  1. Oh my…I can’t wait to try this recipe. We eat chicken almost every day and I’m always looking for new recipes. My family loves your parmesan crusted zucchini recipe!! Thanks so much for this yummy recipe!!

  2. I’m not a huge fan of the taste of mayo, and don’t normally have it on hand. Ideas for a substitution? (“Just suck it up and deal with it” is also an appropriate response). πŸ™‚

    1. I didn’t have mayo either, found that it was fine without. We found it quite salty, even without the added salt – must have been the cheese.

    2. Google “what can I substitute may with” and it will give you a list of items. I don’t like sour cream but this recipe calls for it and I subbed buttermilk and it turned out pretty good. I do like mayo but I would cut it down to about a 1/4 cup instead of half a cup because it is still a little strong.

  3. Do you think that this would work as a crock pot meal? I don’t want to heat up my house if I don’t have to.

  4. I am confused. The swiss goes on first, then the mayo mix? Seems like you would be preventing all that flavor from reaching the chicken… If the mayo goes on and then topped with swiss… Then the flavor gets baked into chicken…. Help…

    1. I would think as the cheese melts they all become the same ‘substance’. That cheese is going to melt fairly quick once you pop the dish in the oven. So, I’d think it all should meld together.

      Good luck!
      hannah

      1. Hannah’s right… it all gets on the chicken and baking for an hour with the cheese on top would most likely burn it. Let me know if you give it a try… I think you’ll like it! πŸ˜‰

    2. My guess is it’s kinda the same as parm crusted chicken recipe that I’ve made before (just mayo and parm cheese) where when baking gives the chicken a crusted top, not a creamy sauce. The swiss cheese is probably what makes it creamy so it makes since to put the mayo mix on top of everything. ….it crusts the dish.if that makes sense. …lol

  5. I’m all geared up to make this today. I’m half way there with prep, and Basmati Rice is done. The only tweek I think I’ll do is add some panko crumbs to the topping. My side is the medium size portobello mushrooms, quartered and sauteed with coarse black pepper and garlic powder.

    Came here to see if you cooked covered or uncovered. Thank GAWD for the internet, heh??

  6. Do you taste the mayo and sour cream because my husband doesn’t like either one and I really want to try this

    1. I’d say no to Judee’s question. You really can’t tell what the wonderful ‘sauce’ is. It just tastes “savory” and rich – but not too rich. Just make it and don’t tell him what the ingredients are. πŸ˜€

  7. Brown, bubbly, melted cheese, I think it should be a food group all it’s own!! This looks wonderful, going to try it out for Sunday dinner with the kids this weekend πŸ™‚

  8. My chicken is not baking thoroughly and the mixture has slid off of the chicken into the pan.
    I have added 10 minutes onto the time, but it is just now starting to brown. Any suggestions?

    1. Did you follow the directions exactly? We’ve made this twice in the last few weeks and haven’t had issues. Maybe one thing is we had several chicken breast in the pan so there wasn’t really room for it to fall off.

      1. I put it under broiler for 3 minutes to help it be golden brown
        like your pictures. It was baked through after 1 hour but I wanted
        the top to be brown like yours and it was not. After being under
        the broiler it was fine and it was delicious. I will be sure to add all four chicken
        breasts to the pan and not worry about them touching each other next time.

  9. The amount of pepper is listed as ” 1/tsp.” Is this supposed to be 1 tsp or is it supposed to be a fraction such as 1/2 or 1/4?

  10. This is my favorite way to cook chicken. I always put the mixture straight onto the chicken and the swiss cheese on top. I have never had a problem with it burning the top of the cheese. The only change I make to the ingredients is that I used plain greek yogurt instead of sour cream, but I’ve made it both ways and they’re both absolutely delicious!

  11. Hi Kristyn, I made this for dinner a couple of weeks ago and it was a big hit at my house. Today my husband requested it for dinner tonight, so guess what we’re having, yup this recipe again. Thank you so much for sharing all of your wonderful recipes !!! Have a great day πŸ™‚

    1. Hi Esther! Thank you so much for stopping by! I’m so glad the hubby liked it!! We actually had it last week too… for me it’s just one of those delicious and easy recipes that everyone loves so we make it pretty often. πŸ˜‰ Hope you can find more recipes on the site that you love just as much. πŸ˜‰

  12. This recipe sounds great, I was in the middle of preparing it and realized I had no sour cream. Is there something else I can use or no?

  13. Love your recipes. My question is about the buttery baked chicken, you say to cook for 90 minuets. Isn’t that too long for chicken breasts?

  14. Hi! Very much looking forward to making this tonight on a cozy October night! Taste-wise, do you think I could add a slice of ham between the chicken and the Swiss to give it a cordon bleu kind of feel, or would that be too much for the pallet? Thanks in advance!

  15. Can you combine the swiss and mozz. cheeses like 1/2 of each cheese or would that not work too well? Have you tried this with just mozz.?

  16. I just want to let you know I LOVE THIS RECIPE!!!!! I’ve had it like 5 times in the past month! Sooo good and super easy! THANK YOU!

  17. Just made this with the ingredients I had on hand: used pepper jack slices on bottom, smeared on sour cream and mayo (the epitome of laziness…), sprinkled on garlic powder, chili powder, and cayenne, then topped with shredded mozzarella and finally some fresh shredded asiago. Absolutely delightful. The toppings did slide off somewhat because I only did 3 breasts in the pan but it browned nicely. Thanks for the amazing recipe (even if I did butcher it with my shortcuts)! Can’t wait to try it with Swiss and Parmesan!

  18. Did anyone else have a problem with the cream sauce curdling? It still tastes delicious but if you’re a texture person like me it cab be unpleasant. I looked online and apparently sour cream is not supposed to be in boiling dishes. Any tips to prevent this for next time?

    1. mine curdles EVERY. SINGLE. TIME. I’ve made this dish like 7 times in the past 6 months and I have no idea why it curdles. The flavor is still great and my husband loves it. But I hate how ugly the curdle is!

      1. Mine too. I tried adding a bit of cornflour to the sauce mix but it didn’t help. We have made this several times and all love it. It tastes divine… but I’d live to make it for guests and need to figure out how to fix the curdling/splitting sauce problem first. Anyone able to help?

        1. I haven’t made it in a while but I was able to have way less curdle and I think it was when I let the sour cream and mayo mixture come to room temp before baking

  19. i only have chickens thighs on hand but all of the other ingredients, do you think it’ll turn out with the same results?

  20. In the oven now. I used mozzarella cheese and added a lil spice to the mayo mix. Used ff sour cream and low fat/light “mayo spread, as I don’t care for either ingredient. But I bet it makes the chicken so moist. Can’t wait to try it!

  21. i made this last night for dinner and it was amazing! Unfortunately I overcooked the chicken a little which made it tough, but it still tasted great! The sauce does curdle as some people mentioned, but it doesn’t affect the taste or consistency of the dish. I can’t wait to try this again. It was pretty easy too, which is always a plus, and would be a great meal to serve company.

  22. Made this last night, everyone loved the flavors. Most of my family doesn’t like mayo but when baked you really can’t taste it. The only thing that I will change next time is to decrease the temp to 350 and the cook time to 30 minutes or until done. The chicken was a little dry, but the flavor was amazing. Definitely a recipe to keep.

  23. This was so good! It doesn’t matter if the sauce curdles a bit. Just mix it around and it’s fine. Will definitely make again since it was so yummy and very easy!

  24. Wanted to tell you we have made this twice in two weeks – it is our new favorite! And so filling – just half a breast over rice fills me up! The only thing I do different is I butterfly the chicken and tuck the swiss cheese inside. (And I use veganaise instead of mayo since mayo makes us sick – but the taste is identical)

  25. Yummy! I’m going to make this soon! But I was wanting to replace greek yogurt for either the mayonnaise or the sour cream to make it healthier. If I replaced the mayonnaise with greek yogurt, would that take away from the flavor? Or should I replace the sour cream instead? Thanka!

    1. I think I would replace the sour cream and then maybe use a light mayo. Let me know how it turns out and I can add these substitutes to the recipe for others who want a healthier version. πŸ˜‰

      1. Thank you for the quick reply! I will try your suggestion and will let you know how it turns out. =) I am a new mom and cook and I have a fear of handling raw chicken so this recipe is perfect for me! I don’t even have to cut it up. Thank you! =D

  26. I made this last night for my boyfriend. Followed the directions exactly except I substituted mozzarella cheese. When finished the sauce was not creamy, it was oily and thin like it broke down while baking. Is this how it is supposed to come out? I expected creamy like a bechamel in texture. It tasted great, just wasnt what I expected…

    1. Mine came out like that as well. I used Swiss and it literally disintegrated in a pool. Not sure what went wrong. It tasted great. Appearance was off-putting.

  27. This is my favorite chicken dish! I make it just like the recipe above but add bread crumbs to the top. I will on occasion half the sour cream and mayo & substitute 1/2 c Greek yogurt to make a bit healthier & cannot taste the difference. Thanks for sharing this! It’s in my weekly rotation.

    1. I’m so glad you like it, Amanda! We make it at least once a month too and had it for Easter along with our ham. I need to be better about using yogurt too since I know it’s healthier… it’s just mayo and sour cream is SO good!! ;D

  28. This came out Great. My husband doesn’t like chicken, sour cream or Mayonnaise but I knew the Swiss cheese and parmigiana would mask the taste of them. And as much as I don’t like changing a recipe the first time I make it I couldn’t resist putting sliced baby Bella’s under the Swiss cheese. My hubby likes everything well done pretty close to burned yet it still was moist. He loved it and said I could make it again.

  29. Hi – I just stumbled upon this recipe and it looks great, and so easy.

    Years (and years and years!) ago, a friend’s mom gave a similar simple “recipe” that we have always used. It’s the same concept but it is chicken layered with chopped spinach and feta cheese… layer and bake – and eat!

  30. I made this tonight, Followed reciepe exact, And this was delicious! Everyone in my family, including the kiddos, loved it! Thanks for the reciepe, I definitely will be making this a lot!

    1. YAY!! I’m SO happy to hear that, Tracy!! Thanks for taking the time to comment and let me know it was a hit. I hope you can find other recipes here on the site that you like. πŸ™‚ Have a great day!!

  31. Made this a few weeks ago for our family and another, huge hit, even with the kiddos!! Making it again tonight, but turning it into a casserole using cooked, shredded chicken and egg noddles, just mixing all ingredients together, very excited to see how it turns out!!

  32. I used 1/2 c sour cream and 1/2 c plain Greek yogurt along with the rest of the ingredients as listed and cooked for 1 hour at 375*. Unfortunately there wasn’t a creamy sauce, but rather a lot of liquid in the bottom of the pan, the sour cream/yogurt mixture curdled and the chicken was dried out. The flavor was still great though, and I will try it again at a lower temp, but wondering if you think that will keep the sour cream/yogurt mixture from curdling. Thanks!

    1. I usually only make this with sour cream and mayo, and am not sure why it’s curdling so much. I would try putting the mixture on first and then the slice of cheese to maybe keep it from falling off the kitchen. πŸ˜‰

  33. Looks delicious! I accidentally bought 2 packages of swiss cheese and this will really help me use it quickly and ensure it doesn’t go bad. With the parm cheese, should I use the kind in the green canister or should I be using fresh? Thanks! Can’t wait to try it.

  34. This recipe really is so easy and tasty. I added a layer of deli ham to make it Cordon Bleu style the 2nd time I made it and my family loved it! I also like to sprinkle some ritz cracker crumbs on the top for good measure. I know my kids will clean their plates when I make this meal. Yay!

  35. This was amazing! My hubby told me I could make this again, lol! We were fighting over the last piece, lol! I never tasted the mayo. I will be making this a lot! Total crowd pleaser!!!

  36. Wow, this was amazing! I was quite skeptical since I am not a huge swiss fan, or mayo for that matter. But I had some swiss to use so I gave it a try. It is a keeper! I love how easy it is! We will definitely be making it a lot more. I microwaved 3 frozen chicken tenderloins (it’s just my husband and me plus a one-year-old) on low for 1 minute to start the defrost and then put them in an 8×8 glass pan and followed the recipe, reducing the cheese and sauce to half. The tenderloins were still frozen when I started the bake but they were done in about 40 minutes at 375F. Next time I will use a smaller pan so the edges don’t get so crispy, but every last scrap still got eaten so it was great!

  37. I’m going to give this a whirl tonight over left over turkey. Baking time will be substantially less, but we’ll see how it goes!

  38. Sorry, followed the directions exactly as written and the chicken turned out terrible. One hour in the oven is far too long! The chicken was dried out and the the cheese and sour cream/mayo were burnt. My husband who will eat almost anything refused to eat it.

    1. Like any recipe you need to gauge cook time based on your own individual oven. It’s not the recipes fault you overlooked it.

  39. This was AMAZING! I added a bunch of fresh baby spinach on top of the chicken before putting on the swiss cheese and it turned out great! I only baked for 45 minutes – the chicken was nice and juicy and the topping perfectly browned. This may be my new addiction :o) I could have licked the plate! Thanks for the recipe!

  40. I dint know what I did wrong .. But it was all watery. The chicken was floating in a watery bath with Parmesan cheese sitting in top. Maybe covering it messed it up.

  41. Hi. I’ve been making this for years and it’s absolutely delicious! I tweak the recipe by substituting either cream of mushroom or cream of chicken soup diluted with 1/2 cup of cooking sherry. The chicken comes out so moist.

  42. Cooked this tonight and it was delicious but was wondering how good it is the next day warmed up? Reheating in the microwave doesn’t mess it up does it?

  43. So happy to see a recipe that not only looks delicious, but does not require a can of creamed soup.. I can’t wait to give it a try!!

  44. This looks so good that I can almost smell it. I am going to try it. Also, thank you for adding a “print” button to your site. That made it so easy to print the recipe.

  45. I made this tonight and it was AMAZING!! I did tweek a few things. Instead of adding garlic and Parmesan to the mixture, I mixed in a TBSP. of pesto. I also sprinkled shredded Parmesan on top of the chicken after I spread on the cream sauce.
    I served it over garlic butter spaghetti noodles with mushrooms. It will definitely be a staple in our house from now on!!

  46. Made this the other night using mozzarella cheese instead of swiss cheese. It was delicious! My entire family loved it. In the comments some people posted that the cheese mixture melted off the chicken, maybe they did not pat the chicken dry before putting the cheese on. I also do not like mayo, but I honestly did not taste it.

  47. I HAVE BEEN SEARCHING FOR HOURS FOR CHICKEN BREAST RECIPES FOR EASTER,SOME FAMILY MEMBERS DO NOT EAT HAM(GO FIGURE).

    YOUR RECIPE IS SOO SIMPLE AND LOOKS FOR DELICIOUS!
    AND VERY FAMILY FRIENDLY ESPECIALLY WITH A 16 YEAR OLD PICKY EATER.

    HAVE ALL THE INGREDIENTS,AND WILL BE COOKING THIS IN THE MORNING.

    THANKS FOR THE RECIPE,JUST SO SORRY IT TOOK ME HOURS TO FIND THIS.

    MARLO HARRISON
    P.S. I HOPE GOUDA SLICES WORK BECAUSE I CAN NOT DEAL WITH ANYMORE GROCERY STORES!

  48. My family and I love this!
    I add chicken broth to the pan to help keep the chicken moist and give it extra flavor. As well, I cook it for 30 mins check it, THEN add the cheese and spread. Just so it doesn’t burn. We love it tho. Thanks for the recipe!

  49. Making this for dinner tonight. But my chicken wasn’t all the way thawed out can u pre cook it and then put the sauce on it??

  50. I made this today and it was totally excellent!!!! There was only 2 of us so I used 2 chicken breasts and made half the sauce. Gosh, I thought an hour seemed like a long time but it was perfect. So moist and tender! Thank you so much for this wonderful outstanding chicken bake!

  51. This sounds really good but my hubby doesn’t like mayonnaise. Can I substitute salad dressing instead?

    1. I haven’t tried that, so I’m not sure how it would change the taste. You could always try, then you’ll know:) I’d love to know what you do and how it turns out!

  52. This looks great and I have all the ingredients on hand! This should go well with the leftover mashed potatoes I am trying to use.

    1. I haven’t tried this using miracle whip, but it doesn’t hurt to try:) I know they are different in taste, so it may taste a little different. If you try it, I’d love to know what you think, so we can share that info! Thanks:)

  53. Delicious!! Didn’t have swiss, so made this with provolone slices instead and it was wonderful. This dish will definitely be going into our dinner rotation.

  54. Some thunderstorms ruined my plans of grilling tonight, so I threw this together after finding it on pinterest. Had a 6-breast pack from the store. That filled up the entire pan. Used a bag of shredded swiss that I had on hand and mixed it together with the other ingredients….think that worked better with it being shredded.

    Yum yum yum
    nom nom nom
    πŸ™‚

  55. This Creamy Swiss Chicken Bake looks wonderful, but nobody in my family likes mayonnaise. Is there something else I could use? More sour cream? Cream cheese? A little evaporated milk? Any suggestions would be appreciated. Thank you!!

  56. Do you suggest Real Mayo or Miracle Whip? My friend’s aunt made something similar like this years ago & I never forgot it.
    So good!
    Thanks!

  57. Made tonite. Was a little disappointed. Flavor was delicious, however, was overcooked. Pulled out after 30 minutes as I noticed the chicken was cooked but I still had minimal browning. Would recommend only cooking for 20 minutes based on a medium sized boneless, skinless breast. Cover & let rest for 5 minutes before serving. Maybe even broil at end. 60 minutes is way too long! Just needs a little tweaking. Can’the adjust stars for rating. Would rate 2 starsenal forinnacurate cooking time.

    1. Delicious! Fast, easy to throw together and yummy! My husband doesn’t like chicken because he says it’s always dry and tasteless, but he likes this. Very cheesy and gooey good. It’s a great recipe which lends itself to different tastes, like adding paprika or hot sauce for some kick, or onions and bell peppers, or even mushrooms. The only negative thing I have to say is the time in the oven was wrong for me. I cooked mine at 350 degrees for 35 minutes, which was plenty oven-time for me. Maybe it was because I was only cooking 2 boneless chicken breasts, or maybe it was because your chicken was a bone-in or larger than mine. My suggestion would be to add the time choices for medium boneless chicken breasts versus large or bone-in chicken breasts. My boneless chicken was white and firm, not pink or watery, so I knew it was cooked thoroughly. Delicious – we are putting it on our menu rotation. Thank you sooooo much!!!!

  58. Made this last night for dinner and it was a hit, extremely flavorful, all together a great dish. Will add this one to our favorites for sure. ,β™‘β™‘β™‘β™‘

  59. Love your recipes BUT it would be helpful if you included the nutritional info. Im diabetic and
    have to watch the carbs/salt.
    Thank you.

  60. I made this tonight as it popped up on Pinterest this morning. Wow. It was so delicious. No complaints from my kids (amazing) and my husband said it was one of the best chicken dishes I ever made. I used asiago cheese instead of Swiss cause that’s what I had, and subbed 1/4 Greek yogurt for 1/4 of mayo. Everything else I did exactly like the recipe. Thanks !!

  61. I’ve liked a few of your recipes but notice they contain mayonnaise. I have several family members who do not like mayonnaise. Is there a substitute I can use?

    1. Thank you so much!! Not sure what your family likes, but you could try…miracle whip, greek yogurt, avocado, hummus, or nut butter. Hope some of those help!! Thanks again!

  62. We tried this tonight and it was so good! I’m picky about chicken so it’s nice to find a recipe to add to my box! I used 4 thick chicken breasts and pounded them out a little bit. I wonder if the ppl having dried out chicken are using to small of a breast? And I used 8 slices of cheese. The only request from my husband is to use half the amount of garlic powder next time because he’s not a big fan of garlic. But this was very delicious! Baked for 1 hour and it sat for about 20 minutes before we ate.

  63. This is the only review I have ever given anywhere…. this is absolutely amazing! My ten and two year old are super picky and they devour this!

  64. I have made this a couple of times. And my family absolutely LOVES it. I have been told to never lose this recipe. I have pork chops tonight and am considering trying this recipe with them. Great idea or for God sakes no?!

    1. That’s a great question!! It never hurts to try! I’d love to know what you think. Thank you for letting me know, that the recipe is a keeper πŸ™‚

  65. I pinned this recipe forever ago, make it ALL. THE. TIME. But today I received an email from Pinterest that it was being removed because you complained that it was pinned… πŸ™ Makes me sad.

  66. Has anyone tried freezing this? My sister is having her first baby soon and I was hoping to make her some freezer meals she can just pop in the oven. Please let me know if anyone has tried it. Thanks!

  67. Thank you for sharing this simple and delicious recipe! We LOVE it! I sub shredded mozzarella instead of sliced Swiss and its grrreat! I just mix the cheese right into the mayo mixture. I also add about 1/4 to 1/2 cup of water to the bottom of the pan, which makes the sauce a little creamer.

  68. OMG. This was fantastic. My husband always complains chicken breast is dry. The secret it the thermometer. Stick it in the thickest part. Took it out of the oven just before the “poultry ” setting was reached. Let it set for a few minutes. Moist, tender and delicious.

  69. Hi Kristin,

    I’m doing the no or low carb diet thing and will be giving this a try tonight. I think I’ll serv it with spaghetti squash and pesto or maybe herb infused finishing butter. Thanks

  70. I cooked this in my hot air fryer and it was delicious. I did cover with a piece of foil after about 10 minutes to keep it from browning too much. So glad I could make this great dish without turning on my big oven in our Texas heat.

  71. Is there a cheese other than Parmesan that I could use for this recipe please? I cannot tolerate the smell of Parmesan – makes me physically ill!

  72. Last night my 9 year granddaughter made this with very little help. We used Swiss cheese and fresh parmesan cheese and it was delicious

  73. Great recipe! I changed it a little by putting the sauce under the Swiss cheese and to cut down cooking time I went about pounding the chicken flat. This made it only take 20 minutes at 375 and then I finished out on broil for about a minute to give a nice crispy char on the cheese. My wife was loving it!

  74. Oh this was so good! I added a small can of mushrooms to the sauce before putting it on top of the chicken. I’ll be making this again! Thanks for the recipe. ❀❀❀

  75. Made this tonight with boneless thighs and added sliced deli ham on top of the cheese. It was AHMAZING!!!!! will be making this a lot. Thank you for the recipe!

  76. Made this tonight. I left the 1/2 tsp of salt out because I’m on a low sodium diet. By doing so, it went from 720mg down to 429mg. It’s salty enough with the Swiss & grated Parmesan cheese. You won’t miss the 1/2 tsp. This recipe is definitely a keeper

  77. I tried your recipe a while back and my family absolutely LOVES it!! We are having it for dinner tonight and everyone is so excited! Its the perfect chicken dinner that takes little to no time and effort and the taste and flavors are just phenomenal! Thank you for sharing such a delicious recipe!

  78. We just made the creamy chicken bake…OH MY GOODNESS, it has to be one of the best chicken recipes I’ve tried. Hubby and I are putting this on our at least once a month meals. Can’t wait to make this for my married children. They will love it. You are now my favorite recipe site. Thank you so much.
    Bonnie

  79. OH MY GOODNESS, we just had the creamy swiss chicken bake, to die for.
    This has got to be on the top of my chicken recipes. My husband and I said this will be a monthly meal (if not more) for sure. Can’t wait to make it for my married children. I know they will love it. You are now my favorite recipe site. Thank you so much for this yummy meal.
    Bonnie

  80. Your recipe would not print. When the print button showed a blank sheet coming up, I even tried to copy and paste it (without success I might add). Very very frustrating. How can this be corrected so I can print out the recipe for the Parmesan/Swiss cheese chicken?

    1. I’m not sure how to help? When I click on it, it pops up. It took a few seconds, but it does pop up. You may need to try again or maybe change some settings on your computer? I hope you can get it.

  81. I love this recipe! I serve it over white rice and add a can of cream of chicken soup to the bottom of the dish to give it more sauce. It is delicious!

  82. I made this tonight and the only thing I did differently was to use provolone cheese instead because it was what I had on hand.
    I would make this again.

  83. Any recomemdations for over pasta? Will there be enough sauce? Probably shouldn’t have had that 2nd beer huh?!?! ????

    1. You could use any pasta, really & there won’t be tons of sauce, so I would just pour what you can from the pan over it or maybe just butter the pasta up & add some seasoning. It might be good with a little marinara.

  84. Hey Luna!!

    So, I”ve made this dish once and my family LOVED it. My only issue with it is that the dairy in the recipe separates in the dish. It becomes rather unappealing looking. Do you know why that happens and how I can fix it?

    Thank you!

  85. Delicious. Followed original recipe and it came out perfectly moist and savory. Two questions: 1) How best to warm up leftovers to keep chicken from drying out and getting rubbery; 2) How many calories per chicken breast serving.
    Thanks for a great recipe.

  86. Made the Swiss chicken Bake , But I spiced it up alittle , I added 1/4 cup of Monterey Jack Cheese queso with white and Yellow american cheese , used BBQ seasoning and Italian Seasoning and some Mrs Dash Garlic and Herb Seasoning , and then I used Bacon and Cheddar and French onion Sour Cream 3 TBS of Milk Mix all of this together with the Parm Cheese and then Placed Bacon on top uncooked and Placed in the oven . Was Really GOOD ! Thank YOU For one of Our New Favorites .

  87. Made it for the wife tonight and we loved it…added mushrooms to the top and it was perfect. Thanks for the great and simple idea!

  88. I LOVE this recipe! We had it for dinner last month, and we are making it for dinner tonight! We get super β€œcheesy” and make Parmesan covered Asparagus on the side! πŸ™‚

  89. This recipe is by far one of the best!!! It was so moist and the taste was unbelievable. My husband and I could not believe how good this was.

  90. We would just like to say THANK YOU FOR THIS AMAZING RECIPE!!!!! It is one of our new family favourites! It is absolutely delicious, quick and easy to make, what more can a busy working Mum ask for?!

  91. Are your Nutrition Facts correct? Because if so, I can’t ever make this recipe again (and I love it)! It reads as if it’s for the entire dish, not each serving.

  92. I love your recipes! On the Swiss Chicken Bake does it really have 2988 calories per serving??

    Thank you
    L C Anderson

  93. Made this tonight and added sautΓ©ed spinach in the mixture before adding it to the chicken. New favorite chicken dish!!! The recipe is being passed through my family, it’s THAT good.