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.

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  • 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 9×13-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.

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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 –Serve!