Creamy Swiss Chicken Bake is chicken layered with cheese and sauce and served over rice. It makes the perfect fast and delicious weeknight meal!
Our sweet baby girl was born on Monday, September 22! Meet Abigail Lauren Allen– 7lbs 02oz
We’ve been lucky to have friends bring us dinner the past few nights, but once that service ends I’ve loaded my arsenal of super simple meals that will be easy to make while adjusting to life with two kids. This Creamy Swiss Chicken Bake is the easiest meal to throw together.
You layer raw chicken with cheese and sauce and bake it–hardly any prep time at all and the oven does all the work! I will say I was weary about the sauce having yogurt in it because I thought it might curdle when baking, but it turned out great! It’s yummy and a meal my husband and one-year-old enjoy.
Consider trying these popular dinner recipes:
- Slow Cooker Pot Roast
- Sheet Pan Chicken Fajitas
- Honey-Lime Chicken Enchiladas
- Italian Grilled Cheese
- Gourmet Baked Mac N Cheese with Bacon
- Crispy BBQ Chicken Wraps
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Creamy Swiss Chicken Bake
Ingredients
- 2 pounds boneless skinless chicken breasts , pat dry
- 6-8 slices Swiss cheeses
- 3/4 cup mayonnaise
- 3/4 cup plain Greek yogurt
- 1 cup freshly grated parmesan cheese , divided
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons garlic powder
- hot cooked rice , for serving
Instructions
- Preheat the oven to 375 degrees F and lightly grease a 9X13-inch baking pan with cooking spray.
- Season chicken with salt and pepper on both sides and lay pieces in the bottom of your prepared pan. Layer the Swiss cheese slices over the chicken.
- In a medium bowl, whisk together the mayonnaise, yogurt, 3/4 cup Parmesan cheese, salt, pepper, and garlic powder. Spread this mixture over the chicken and cheese. Top with remaining 1/4 cup Parmesan cheese.
- Bake for 30-45 minutes, or until the chicken is cooked through. Serve over rice.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Rachel says
Lauren!!
We are in the same ward, and I was the girl due two days before you! And my baby boy was also born on September 22nd!!! CRAZY HUH? Its even crazier that i stumbled across your blog on pinterest! Everything on here looks AMAZING! thanks for sharing!
Lauren Allen says
Congrats Rachel! Hope you guys are enjoying your new little guy! So awesome you found me on Pinterest! 🙂 Thanks for commenting!
joyce unsell says
Can you fix this as it is in a crockpot? Do you have to cream soup or something else from making it stick ?
Lauren Allen says
Hi Joyce, I’ve never tried it in the crock pot but you would have to make adjustments for liquid. Cream of soup may work great. Good luck!
Kimberly says
We just had this for dinner and….yum!!! My husband is in love with this recipe and my teenager had nothing snarky to say, so this one’s a keeper! Next time I may hold off on the salt in the mayo/parm mixture, but there’s no reason to change anything else at all. Very, very good!
Lauren Allen says
Thanks for sharing–so happy you liked it!
Breda says
Super easy and delicious!
Cheryl Ann Taylor says
Love this recipe. Cheryl
Regina says
The taste was amazing. I did have a curdle problem though. I’m not sure what went wrong. Maybe you can offer a suggestion. I worked with the sauce to make it smoother. My boys gobbled it up. Will make it again, hopefully without the curdling next time.