Swiss Chicken Bake (Print-Friendly Version)

Shredded chicken in a rich sauce with Swiss cheese and a crispy, golden crust on top.

# Ingredients List:

→ Protein

01 - Shredded cooked chicken, 300 grams

→ Sauce

02 - One 10.5 oz can cream of chicken soup (about 295 ml)
03 - Chicken broth, 240 ml
04 - Sour cream, 240 ml
05 - Black pepper, 1 teaspoon
06 - Garlic powder, 1 teaspoon
07 - Onion powder, 1 teaspoon
08 - Dried thyme, 1 teaspoon

→ Cheese

09 - Swiss cheese grated, 115 grams

→ Vegetables

10 - Frozen mixed veggies, 120 grams

→ Topping

11 - Stuffing mix, one 6 oz pack (170 grams)
12 - Butter melted, 115 grams

→ Garnish

13 - Chopped fresh parsley

# Detailed Cooking Steps:

01 - Turn the oven to 175°C.
02 - Grab a big bowl and mix the chicken soup, sour cream, and broth until smooth.
03 - Stir in the garlic powder, onion powder, thyme, and pepper so the sauce tastes even.
04 - Put in the shredded chicken and frozen veggies and fold everything together gently to coat well.
05 - Spoon the saucy chicken mix into a buttered 23x33 cm baking pan.
06 - In another bowl, mix the stuffing mix with melted butter until it's all coated.
07 - Spread the buttery stuffing on the chicken mix and then scatter the Swiss cheese on top.
08 - Bake it in the oven for 30 to 35 minutes till it’s bubbling and the top turns golden.
09 - Let it sit for 5 minutes before sprinkling fresh parsley on top and serving.

# Helpful Hints:

01 - Using leftover rotisserie chicken saves time and adds flavor.
02 - Make sure the stuffing topping covers evenly to get the best crunch.
03 - Feel free to tweak the spices to suit your taste.

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