Go Back

Baked Swiss Chicken Casserole

A comforting Baked Swiss Chicken Casserole with tender chicken, melted Swiss cheese, and a creamy homemade sauce topped with crispy Ritz crackers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 272
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces skinless, boneless chicken breasts Choose chicken breasts of similar size for even cooking.
  • 4 slices Swiss cheese One slice per chicken breast.
  • 1 sleeve Ritz crackers, crushed For the topping.
Sauce Ingredients
  • 1 tablespoon butter For the roux.
  • 2 tablespoons flour For thickening the sauce.
  • 1 cup water Can be replaced with chicken broth.
  • 1 cup whole milk Provides creaminess.
  • 2 teaspoons chicken bouillon paste Or enough to equal 2 cups liquid.
  • 1/2 teaspoon dried thyme Adds flavor.
  • 1/2 teaspoon poultry seasoning For extra seasoning.
  • Salt and pepper to taste For seasoning chicken and sauce.

Method
 

Preparation
  1. Preheat the oven to 375°F and lightly grease a 9x13-inch glass baking dish.
  2. Season the chicken breasts with salt and pepper and arrange them in a single layer in the prepared dish.
  3. Place one slice of Swiss cheese on each chicken breast.
Making the Sauce
  1. In a small saucepan, melt butter over low heat. Whisk in flour and cook for one minute.
  2. Slowly pour in the water while whisking until smooth.
  3. Allow the sauce to simmer until it thickens, then stir in the milk, chicken bouillon paste, thyme, and poultry seasoning. Taste and adjust seasoning if needed.
  4. Pour the warm sauce evenly over the chicken and cheese.
Baking and Serving
  1. Scatter the crushed Ritz crackers over the sauce.
  2. Bake for 30 to 45 minutes, checking for doneness with an instant-read thermometer until chicken reaches 160°F.
  3. Let the casserole rest for a few minutes before serving. Serve over rice with a vegetable or salad.

Notes

For best results, use thawed chicken. Check doneness with an instant-read thermometer. Add cracker crumbs just before baking to keep them crisp.