Chicken and Swiss Cheese Casserole
Chicken and Swiss Cheese Casserole is a savory combination of tender chicken breast and melty Swiss cheese topped with crunchy sliced almonds. This chicken Swiss cheese favorite is perfect for busy nights when you need a meal on the table quickly.
Servings: 8 servings
Calories: 539kcal
Equipment
- Ceramic 9x13 Casserole Dish
Ingredients
- 1 small onion diced
- 1 tablespoon olive oil
- 8 ounce cream cheese room temperature
- 4 large eggs
- 1 cup heavy cream
- ½ teaspoon garlic powder
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 5 cups cooked chicken breast boneless, skinless - cubed or shredded, rotisserie chicken is perfect
- 2 cups Swiss cheese shredded, divided
- 12 ounces broccoli frozen, thawed, or fresh
- ¼ cup sliced almonds optional
Instructions
- Preheat the oven to 350℉. Prepare a 9x13 baking dish with nonstick cooking spray.
- In a saucepan or small skillet over medium high heat, saute the onions in oil until softened, about 5 minutes.1 small onion, 1 tablespoon olive oil
- In a large mixing bowl, mix together the cream cheese, eggs, heavy cream, garlic powder, salt, and black pepper until the eggs and cream cheese are well blended.8 ounce cream cheese, 4 large eggs, 1 cup heavy cream, ½ teaspoon garlic powder, 1 teaspoon salt , ½ teaspoon black pepper
- Stir in the cubed or shredded cooked chicken, half of Swiss cheese, and the broccoli.5 cups cooked chicken breast, 2 cups Swiss cheese, 12 ounces broccoli
- Transfer the mixture to the prepared baking dish. Top the casserole with the remaining cheese and the sliced almonds.¼ cup sliced almonds
- Bake for 30 - 35 minutes or until the eggs are completely set in the middle. Allow the casserole to rest for 5 minutes before slicing and serving.
Notes
- Pasta: Mix in some pre-cooked pasta like bowties (farfalle), or rotini if you need to stretch this meal even further for those super hearty appetites.
- Fresh broccoli tips: Lightly steam small broccoli florets, pat them dry to prevent a watery casserole, and bake a few extra minutes if needed for tenderness.
- Use fully cooked chicken: Rotisserie or pre-cooked chicken saves time and ensures the filling is flavorful without overcooking.
- Drain vegetables well: If using frozen broccoli, thaw and pat dry to avoid a watery casserole.
- Room temperature dairy: Let cream cheese and eggs sit at room temperature for easier mixing and a smoother texture.
- Season in layers: Taste and season the chicken, vegetables, and cream mixture individually to build depth of flavor.
- Top with nuts last: Add sliced almonds just before baking or partway through to keep them crunchy and golden.
Nutrition
Calories: 539kcal | Carbohydrates: 7g | Protein: 37g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 246mg | Sodium: 553mg | Potassium: 492mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1479IU | Vitamin C: 39mg | Calcium: 343mg | Iron: 2mg
