Ultimate Swiss Chicken Cassrole

Name: Ultimate Swiss Chicken Cassrole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 tbsp Olive Oil (2 tbsp olive oil); 1 cup Yellow Onion (1 cup onion finely chopped- I used sweet Vidalia onion); 2 cloves Garlic (2 cloves garlic minced); 10 ½ oz Cream of Chicken Soup (10.5 oz can cream of chicken soup I use the organic Pacific Foods cream of chicken soup); ¼ cup Sour Cream (¼ cup sour cream); ½ cup White Wine (½ cup white wine can also use chicken broth); ¼ tsp Dried Thyme (¼ tsp dried thyme); 1 tsp Table Salt (salt and pepper to taste (the canned soup and broth are salted, so I usually just add a pinch of salt and about 1/4 tsp freshly cracked pepper)); 24 oz Chicken Breast (24 oz boneless chicken breast cooked and chopped into bite-size pieces- Rotisserie chicken is a great short-cut here); 1 cup Swiss Cheese (1 cup swiss cheese shredded from block); ¼ cup Almond (¼ cup sliced almonds); 1 piece Puff Pastry (1 sheet frozen puff pastry thawed); 1 piece Egg (1 large egg beaten); 1 tbsp Water (1 tbsp water); 0 pieces Parsley (Optional: fresh parsley for garnishing) — optional

Ultimate Swiss Chicken Cassrole - Main Course (American)

45 minAmerican

Servings8

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Ingredients

For 8 servings

Olive Oil2 tbsp · 2 tbsp olive oil
Yellow Onion1 cup · 1 cup onion finely chopped- I used sweet Vidalia onion
Garlic2 cloves · 2 cloves garlic minced
Cream of Chicken Soup10 ½ oz · 10.5 oz can cream of chicken soup I use the organic Pacific Foods cream of chicken soup
Sour Cream¼ cup · ¼ cup sour cream
White Wine½ cup · ½ cup white wine can also use chicken broth
Dried Thyme¼ tsp · ¼ tsp dried thyme
Table Salt1 tsp · salt and pepper to taste (the canned soup and broth are salted, so I usually just add a pinch of salt and about 1/4 tsp freshly cracked pepper)
Chicken Breast24 oz · 24 oz boneless chicken breast cooked and chopped into bite-size pieces- Rotisserie chicken is a great short-cut here
Swiss Cheese1 cup · 1 cup swiss cheese shredded from block
Almond¼ cup · ¼ cup sliced almonds
Puff Pastry1 piece · 1 sheet frozen puff pastry thawed
Egg1 piece · 1 large egg beaten
Water1 tbsp · 1 tbsp water
Parsley0 pieces · Optional: fresh parsley for garnishing · optional

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Steps

1Preheat the oven to 400 degrees F.
2Heat the olive oil in a large skillet over medium heat.
3Add the onion and cook until softened (about 3 minutes), stirring occasionally.
4Add the garlic and cook for 30 seconds more.
5Stir in the cream of chicken soup, sour cream, wine (or broth), and seasonings, stirring until blended.
6Add the chicken and stir until combined.
7Pour the chicken mixture into an 11x8 pan sprayed with olive oil spray.
8Top with shredded swiss and sliced almonds.
9Place the thawed puff pastry sheet on top, stretching it out a bit to fit with about a ½ overlap on the sides. Cut 4 slits on top.
10Whisk the egg and water in a small dish and brush the egg wash on top of the dough. You just want to lightly coat the top, so there will be extra egg wash leftover.
11Bake on the middle oven rack for 25-30 minutes until golden and bubbly. Garnish with fresh parsley, if desired.