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Swiss Chicken Casserole

Posted: December 13

Time: 40 minutes

Yield: 8 servings

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Swiss cheese is the pinnacle of alpine-style cheese: mild with just a touch of sweetness and nuttiness. Those flavors bring out the best in salty, savory chicken, so it's no surprise that Swiss Chicken Casserole is just the best! Butter-soaked bread crumbs add richness and crunch to the creamy, chicken-infused sauce and tender egg noodles, so every bite is a table-slapping level of hearty and delicious. Speedy, tasty, and delightfully simple, Swiss Chicken Casserole solves the question of what's for dinner, whether it's a weekday, weekend, or special occasion.


5 1/2 cups egg noodles, uncooked
3 tablespoons olive oil
3 shallots, chopped
3 small cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken broth
3/4 cup milk, not skim
1 1/2 teaspoons dried thyme
3/4 teaspoon lemon zest, grated
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
5 cups rotisserie chicken, cooked and cubed
1 1/2 cups frozen peas
2 cups Swiss cheese, shredded
3/4 cup dry bread crumbs
2 tablespoons butter, melted


Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease a 9x13-inch baking dish.

Step 3

Cook the egg noodles according to package directions, about 10 minutes. Drain the noodles after cooking. Set aside.

Step 4

In a large skillet on the stove-top, heat the olive oil over medium heat.

Step 5

Add the shallots and garlic to the skillet, stirring while cooking for 45 seconds.

Step 6

Add the flour, stirring while cooking until the raw flour smell dissipates, about 1 minute.

Step 7

Add the broth, milk, thyme, lemon zest, salt, nutmeg, and pepper.

Step 8

Stir in the chicken and peas, cooking until heated through.

Step 9

Stir in the noodles and Swiss cheese.

Step 10

Pour the mixture into the prepared baking dish.

Step 11

In a small bowl, mix the bread crumbs and melted butter.

Step 12

Top the casserole with the butter-saturated breadcrumbs.

Step 13

Bake until the top is browned, about 8-10 minutes.

Step 14


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