Creamy Swiss Cheese Chicken Bake

Ok, this meal isn’t going to win any awards for gourmet-meal-of-the year but it’s easy and so, so delicious and it fits the bill for a remake Brian’s been wanting for forever. One of his favorite meals of the past is a Swiss cheese chicken bake that uses a sauce mixture of cream of chicken soup, milk and is topped with stuffing crumbs. Familiar? Anyone? Anyone?

Well, since we don’t keep cream of chicken soup on hand these days, I’ve been wanting to recreate that favorite dish from scratch. Then, I spied a pin circulating on Pinterest that peaked my interest and I decided to remake it into Brian’s longed for Swiss cheese chicken bake with several alterations which basically made it not like the Swiss chicken bake at all, which is ok because the end result is really fantastic!

Lean chicken breasts are topped with slices of Swiss cheese and then with a simple sauce made from mayo (seriously, it works), Greek yogurt and a few simple spices plus Parmesan. I was skeptical about baking mayo and yogurt together for 45 minutes – curdling would have been a deal breaker for me. But thankfully, no curdling! Just creamy, delicious sauce with tender chicken and the hint of Swiss cheese.

What To ServeWe served this over hot, cooked rice with steamed peas and a green salad, and it will definitely go into our dinner rotation. I mean, seriously, the assembly is basically brainless and who can argue with brainless when it comes to dinner?

Creamy Swiss Cheese Chicken Bake

One Year Ago: Healthy Oatmeal Chocolate Chip Cookies
Two Years Ago: Healthy and Delicious {Refrigerator} Bran Muffins
Three Years Ago: Southwest Rice and Bean Salad with Sweet and Spicy Dressing

Creamy Swiss Cheese Chicken Bake

Yield: Serves 4-6

Creamy Swiss Cheese Chicken Bake

Note: If you like extra sauce, consider increasing the sauce ingredients accordingly. Also, if you are using frozen or even partly frozen chicken breasts for this dish, there is a chance the finished dish after baking will be watery. I recommend using fresh, not frozen, chicken breasts and patting them dry prior to using.


  • 2 pounds boneless, skinless chicken breasts (about 4-6 chicken pieces)
  • 6-8 slices Swiss cheese (about 4-6 ounces)
  • 1/2 cup light mayonnaise
  • 1/2 cup plain Greek yogurt
  • 3/4 cup freshly grated Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • Hot, cooked rice for serving


  1. Preheat the oven to 375 degrees F and lightly spray a 9X13-inch baking pan with cooking spray.
  2. Pat the chicken dry with paper towels and season on each side with salt and pepper. Lay the chicken breast pieces in a single layer on the bottom of the prepared baking pan. Layer the Swiss cheese slices over the chicken. In a medium bowl, whisk together the mayonnaise, yogurt, 1/2 cup Parmesan cheese, salt, pepper, and garlic powder. Spread this mixture over the chicken and cheese. Top with remaining 1/4 cup Parmesan cheese.
  3. Bake for 45 minutes, until the chicken is cooked through and the sauce is hot and bubbly. Serve over hot, steamed rice.

Recipe Source: adapted from a Pinterest pin from here

66 Responses to Creamy Swiss Cheese Chicken Bake

  1. Aubri says:

    This was sooo good! We all loved it! Thanks Mel!

  2. Dave says:

    This was a hit at my house. My daughter who is a picky eater even liked it!

  3. Victoria says:

    This looks delicious. We are not big rice eaters so would this be just as good over noodles

  4. Shelby M. says:

    Have you ever tried making an extra batch of this and freezing it? Or would it not really work because of the yogurt?

  5. Amy says:

    So my sauce turned out curdled instead of creamy. The chicken was still tasty though. I don’t know what went wrong! (I love your blog and cook from it all the time, and this is the first time I’ve had something go awry.) The oven temp may have been slightly off (we currently live in the UK, so after converting the cooking temp to Celsius, it’s still an estimate because the dial isn’t marked for temperatures like 190 degrees.) Help?

    • Mel says:

      Hi Amy – it’s hard for me to know exactly what went wrong but if your oven temperature is off that may have contributed. Could it have cooked too hot?

      • Amy says:

        It’s possible. I did take it out early because it seemed done, and it was. I know I converted the temperature correctly, but I wouldn’t be surprised if the temperature was set a little high (the knob is so small and poorly marked). I’ll have to be more conservative with determining where to set the knob next time and see if that helps. Thanks for your help!

  6. Nancy E says:

    I LOVE this meal! I’ve made it three times now and will continue. Love the flavors and especially the fact that it is so easy! Mel you save me so many nights with your recipes. They usually take me twice as long as you say it should but that’s just cause I’m slow like that.

  7. Teresa says:

    This is on the menu for tonight, with brown rice and steamed broccoli. I’ve made it so many times, and it is one of our favorites, so I had to finally leave a comment! It always comes out moist, and the flavor of that creamy swiss “sauce” is divine. I love the addition of the garlic powder. It is just a perfect chicken recipe.

  8. Stephanie says:

    Do you think this could be done in a crock pot?

    • Mel says:

      Stephanie – I haven’t tried it but all the creamy/dairy ingredients has me a little worried how the texture would be in the slow cooker. If you make it and experiment, be sure to report back!

  9. Joni says:

    This is fabulous! My husband commented twice while eating how delicious it is. Could easily be served to guests as an elegant meal with asparagus, a salad and crusty bread.

  10. leanne says:

    I’ve been making your recipe exactly as written about once a month for the past year. It is so simply good. Thanks!

  11. Thamina Christensen says:

    I actually have a recipe that sounds very similar to what your husband likes.

    Swiss Cheese Chicken
    8 chicken breasts
    Swiss cheese
    1 can cream of chicken soup
    1/2 can water
    2 c. Herb-fine ground Pepperidge Farm Dressing
    1/3 c. melted butter

    Put in well-greased pan. Top each breast with a slice of Swiss cheese, 1 can cream of chicken soup, and 1/2 can water. Mix the Dressing with 1/3 c. melted butter. Spread over the top of chicken 2 C. Herb-fine ground Pepperidge Farm Dressing. Bake at 325Β°F. for 70 minutes.

  12. Ashley says:

    Made this chicken for supper tonight and it was a big hit! SO flavorful. I will absolutely keep this recipe on hand and make it over and over again!

  13. Katie Ray says:

    this recipe got two thumbs up from hungry hubby and kids…seriously stick to your ribs, straight up comfort food. yum.

  14. Kathy says:

    Question – If I don’t have Greek Yogurt can I substitute Sour Cream?

  15. Jenn says:

    OK I made it again and it was waaay too salty. The difference was that I used bagged shredded parm the first time (I know, I know) and store-grated parm the second time and the parm the store used was already pretty salty. So be cognizant of the saltiness of your cheese!

  16. Leah says:

    Have to say- this was a big hit- I did not have yogurt, so I microwaved a brick of cream cheese on 20%power until it was soft and mixed that with light mayo- the kids ate the entire pan and my husband had thirds. I love this website! As a mom of a blended family of 7 kids, Every one of Mel’s recipes has been a huge hit! Thanks, Mel

  17. Diane K says:

    I made this tonight and it was quite tasty (even though I remembered as I was slicing the cheese that I’m not a big fan of swiss). My problem, though, was that my chicken turned out pretty dry, and I even cooked it 350 because I was cooking rice at the same time. Do you normally cover it?

  18. Jenn says:

    I’ve made several recipes from this site and every single one has been a winner. This is my go-to site for new recipes! I tried this one tonight and it was excellent, as I knew it would be coming from Mel. The sauce is wonderfully tangy and creamy. My husband loved it. I love that it doesn’t use “Cream of X” soup. Thanks again!

  19. […] Swiss Cheese Chicken Bake- -served with Brown Rice and Roasted Brussels Sprouts w/Cranberries […]

  20. Marne says:

    Ate this for dinner tonight. DELICIOUS! Anything that is fast and easy, and delicious is a win in my book and on the rotating menu. My kids loved it! Thanks!

  21. Amber B says:

    Made this tonight … It was soo good. I used cream of mushroom soup in place of the cream of chicken. SOOOOO yummy! Thank you for this recipe and all of them on your site- I am definately a big fan!

  22. Sue says:

    Best. Recipe. Ever.


  23. AHOP says:

    First time reader….I think I wandered into your blog via Pinterest tonight. I am tormenting myself trying to find a recipe for a special lunch on Saturday. I am leaning toward your awesome Manicotti roll-ups (from a 2009 blog post) or this Swiss Cheese Chicken Bake. If not for lunch, definitely an upcoming dinner. I enjoyed perusing your blog tonight and I have already bookmarked it!

  24. leslie says:

    made this chicken last week and it was absolutely delicious. thanks for the recipe. i needed to use up some swiss cheese and this was awesome.

  25. Stacey says:

    I am not one to argue, but I have to disagree with your “Ok, this meal isn’t going to win any awards for gourmet-meal-of-the year” comment. πŸ™‚ This was FANTASTIC! Thank you! (And so easy!!) …Did I mention it was fantastic?!

  26. S says:

    Made this tonight! 5 stars!!! Delicious!! Everyone loved it. However, I did get tons of curdling. Didn’t affect the taste though so I’ll definitely be making it again! Yum!

  27. jill says:

    Thank goodness you were my sister’s neighbor!!! My family would have grown up eating canned soup and tuna fish! This is delicious, easy and stuff I have on hand!

  28. Shannon says:

    I didn’t have Swiss cheese so I used Provolone and I can tell you it tastes great that way too! My husband kept saying how delicious it was. Thanks for another great recipe!

  29. Nancy says:

    I made this 2 nights ago, and everyone loved it. But I didn’t have greek yogurt, so I used cottage cheese instead. I put a little milk in and used my immersion blender to get it to a less “chunky” consistency. Possibly a good alternative for those folks above who don’t care for greek yogurt.

  30. Jill says:

    I bet this would be a terrific crock pot meal! We’re still trudging through the sweaty, hot end-of-summer days here in SoCal so can’t think of turning on my oven yet. We are surviving on slow cooker meals, and this one looks like a winner! Thanks, Mel.

  31. Denise says:

    Thanks for the advice about the cheese, Melanie!

  32. Heather B. says:

    My family loved it!!!! It made decadent leftovers as well!

  33. Mel says:

    Denise – to be honest, I’d probably just leave it off (or only put Swiss cheese on half the chicken). I think it would still be delicious that way – I’ve just never tried it with another type of cheese.

  34. Leann says:

    This sounds really similar to a chicken dish that I make, but uses cream of chicken soup. I’ve been looking for a different recipe so I can get rid of the creamy soup part. Top it with some buttery breadcrumbs or crushed up croutons and it sounds like a winner to me!

  35. This is perfect because it uses things I always have on hand and is so easy! I love using mayo (in lieu) of eggs when breading chicken because it makes the most tender, juicy chicken so I imagine that it would produce similar results here.

  36. Megan Parr says:

    This sounds delicious! I make a similar but with mayo , sour cream, lemon juice salt/pepper and curry powder. Pour that over the chicken and bake-sprinkle cheddar cheese on top when done and let it melt. Mayo makes a great sauce!

  37. Alana says:

    We call it Company Chicken! =)

  38. Rachel Moody says:

    My family HATES cream of anything in a can. I usually end up making my own roux sauce as a substitute and they will eat that. I am SO excited to try this one! When I re-do dinner menus this weekend this will be the top of the list! Simple, easy and my family friendly! πŸ™‚ Thanks Mel! You’ve made my day again!
    -oh, we’re having Turkey panninis tonight for dinner and I can’t wait to eat my crusty rustic bread that is the only bread I can make thanks to you! YUM!

  39. Denise says:

    Thanks for sharing, Melanie! Quick question for you; I love Swiss cheese, my hubby doesn’t, any recommendations for a good cheese to use in place of Swiss for this recipe???

  40. Mel says:

    Stacy and Mary A. – if you want to vary from the recipe using mayo and yogurt, you’ll have to kind of experiment. I’ve only made it with half mayo, half Greek yogurt so I can’t attest to the results the other ways. Mary, if you want to use regular plain yogurt, I’d strain it through cheesecloth first so it doesn’t get too watery as it bakes.

  41. Mary A. says:

    Does it have to be Greek yogurt? How about just plain regular yogurt? Thanks for the recipe!

  42. Taryn says:

    Ok I have never commented on here, but literally 10 minutes before checking your site I was thinking of that Swiss cheese/stuffing/chicken bake. I was restocking my pantry thanks to a helpful 2.5 year old and found an old box of stuffing that I am sure was on hand just to make that dish. Well I too rarely have cream of anything on hand (thanks in big part to your recipes!) and thought too bad we won’t be having that again anytime soon. Then 5 minutes later I am reading your recipe! How crazy is that?! Thanks for all the wonderful recipes!!!

  43. Stacy says:

    Can you use all greek yogurt instead of the combination of yogurt and mayo? I love the idea of avoiding canned “cream of” soups, but we aren’t a mayo family….

  44. This looks so good! I love the addition of the Greek yogurt

  45. Jen T says:

    Yum! Made your pineapple salsa chicken yesterday with your best drop biscuits and your Welsh cakes for breakfast! All big hits in our family!!! Thank you!

  46. twisterfish says:

    I know that original recipe you mentioned…. it was made for me as a housewarming meal when we moved almost 20 years ago, and it became a huge favorite. But then I stopped using canned soups in recipes (due to an allergy one of my kids acquired) and have never tried to recreate the recipe. But now I will try this! Thanks!!!

  47. Teresa R. says:

    I’ll be making this tomorrow after a trip to the grocery store. I cook for my parents and they’ll love this!

  48. Carlie says:

    This is why I adore your blog. I don’t keep cream of anything on hand either and you have made my life easier trying not to use processed foods. I love you and my kids and husband do as well. Made your cornbread last night with some ribs and my husband (who doesn’t care for cornbread) loved it. This is one more recipe I will have to try.

  49. Mel says:

    Pamela (and others) – I really have nothing against cream of chicken soup except that I don’t keep it on hand and like the less processed aspect of yogurt and mayo a bit better. But I completely understand if those are ingredients you don’t use. That’s the great thing about recipes and food – everyone has their own style! (Thank goodness Brian and the kids put up with mine!)

  50. Mel says:

    Christina – here’s my Pinterest link:

  51. It looks really delicious, but I would definitely rather use cream of chicken soup than mayonnaise (which we don’t use) and Greek Yogurt (which we don’t eat). I hope Brian liked it just as well.

  52. Does this mean you’re on Pinterest?! I can’t find you πŸ™

  53. Teresa says:

    you had me sold until the mayonnaise. Can’t do anything with mayo in it. Otherwise looks great!

  54. Heather Bishop says:

    I have most of these ingredients so I think we’ll make this one tonight!!! Thanks!

  55. I was expecting this to be super complicated (or at least ingredient heavy) and was delighted to see such a simple ingredient list! This is definitely going to be made soon πŸ˜€

  56. Rebecca says:

    Minus the swiss cheese, I also use this topping for tilapia fillets. sometimes sprinkle a little panko on top for some crunch. Thanks for sharing!!!

  57. Kim in MD says:

    This looks like perfect comfort food to me! Mel, I recently stumbled upon a recipe for the creamy canned soup “base”. I will e-mail it to you!

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