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Swiss 'n Chicken Casserole

Swiss 'n Chicken Casserole recipe
photo by:kraft
Looking for a chicken casserole that's creamy, Swiss cheesy and covered in crispy croutons? You've come to the right place.
15 min
55 min
6 servings, about 1 cup each
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Fast, easy, & delish! I used mozzarella. I couldn't wait to have the leftovers the next day!
I've made this a couple of times so far & my husband & I both really enjoy it. The only thing I would suggest doing differently from the recipe is not putting all the croutons in for the whole time because they end up a little mushy. The second time I made this I only put half the croutons in at the beginning, then added the rest when the casserole had about 5 minutes left to bake. It tasted much better (to use anyway).
I've made this years ago and loved it, just happy to see the recipe is still around because it's going back on the menu! Cheese options: may want to try a fontina cheese which is mild in flavor, or a jack cheese. I love the Swiss and will probably opt for a Gruyere.
very dry and blah. will not make it again.
This had too much of an onion flavor that it overpowered this recipe and I like onions. Would not make this again.
I also substituted the swiss cheese for colby-jack and it was delicious
Great recipe. I may substitute the swiss cheese for another kind next time. My family thought the swiss was too strong of a flavor. Any suggestions?
Very delicious recipe. The Swiss cheese definitely gives it a little extra bite. Very tasty. My package of croutons had some made with rye bread. The combination of that with the Swiss cheese was very yummy.
I will definitely make this again. It was almost like a warm chicken salad. Next time I plan to use less meat and more croutons to stretch the meat -- maybe 2 cups chicken and 4 cups croutons. Why not?!
Great when first made but not very good to be reheated, gets soggy pretty fast so it is best eaten as soon as taken out of the oven.
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