This Swiss chicken dip is an ooey, gooey, cheesy version of the Chicken Swiss dish we all grew up eating. Easy to assemble and a delicious addition to any game day spread and totally addictive.
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Why You'll Love This Dip With Chicken
Chicken Swiss is a classic dish made with boneless, skinless chicken breasts in a sauce of cream of chicken soup, white wine, Ritz crackers, and Swiss cheese. It's heavy and comforting, the kind of thing that hits the spot on a chilly night. A close friend of ours has it completely mastered, and it's the only version I ever crave.
However, I did take that same flavor combination and turn it into a hot, creamy dip instead! It's rich and decadent, the type of snack you don't want to eat every day. But once in a while it completely hits the spot, and you find yourself going back for more.
I topped the dip with extra shredded Swiss cheese and cracker crumbs for an incredible melty crust with a bit of golden crunch. It's one of those chicken dip recipes that disappears fast at any gathering. Here's why this one is a total winner:
- Ready in 40 minutes
- Cheesy and creamy
- Great for game day
- Easy to prep ahead
- Crowd-pleasing appetizer
Ingredient Information and Substitutions
- Cooked shredded chicken- I love using a slow cooker or instant pot to make my own shredded chicken. Rotisserie chicken is also a fantastic option if you want to save time.
- Cream of chicken soup- Creates the creamy base of the dip.
- Ritz cracker crumbs- Adds crunch, both mixed in and as a topping. Any buttery cracker works as a substitute.
- Grated Swiss cheese- Brings the melty, gooey texture the dip is known for. Swiss cheese gives this dip its classic flavor, but Gruyère would also work well.
- Dry white wine- Adds depth of flavor to the sauce.
- Salt and pepper- Enhances all the flavors and adds a bit of warmth.
How To Make Cream Cheese Chicken Dip
Step 1- Preheat the oven.
Preheat the oven to 400 degrees F.
Step 2- Mix the base.
In a large mixing bowl, combine the chicken, cream of chicken soup, ¼ cup of the Ritz cracker crumbs, and ½ cup of the shredded Swiss cheese with the wine, salt, and pepper. Stir until well combined.
Step 3- Assemble.
Pour the chicken mixture into an oven-safe baking dish, then top with the remaining ¼ cup of cracker crumbs and 1 cup of Swiss cheese.
Step 4- Bake and serve.
Bake for 25-30 minutes, until hot and bubbly. Serve immediately with extra Ritz crackers for dipping or sliced baguette.
Frequently Asked Questions
If it's too thick, stir in a splash more wine or a bit of milk before baking. If it's too thin, add a few extra cracker crumbs to help it firm up. Understand that the texture will change once heated.
A 1-quart casserole dish works well for most dip recipes with chicken, or you can use an 8x8 baking pan.
Yes, you can mix everything together and refrigerate it unbaked up to a day in advance. Add the topping and bake right before serving.
Tips For Making Chicken And Swiss
- Use a mini prep processor to quickly grind the crackers into crumbs, or crush them with a rolling pin in a zip-top bag.
- Let the dip rest for a few minutes after baking. It'll firm up slightly, making it easier to scoop.
- Broil for the last minute or two if you want an extra golden, bubbly top, but watch closely so the crackers don't burn.
- Serve with a spoon on hand, since the dip is thick and can break the crackers.
- Easily double the recipe for a larger crowd, but upgrade to a larger baking dish. A 9x13-inch pan is perfect.
- Ingredients to prep ahead- Cook and shred the chicken up to 2 days in advance and store in the fridge. Grate the cheese and crush the crackers.
- Leftovers and storage- Store the baked dip covered in the refrigerator for up to 3 days.
What To Serve With Chicken Dip Recipe
This dip is perfect for a game day spread, and it pairs well with plenty of other easy apps and sides to round out the table. Whether you're hosting a small get-together or going all out for the big game, here are some of my favorite pairings to serve alongside it:
Other Tasty Dip Recipes To Try
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Swiss Chicken Dip
Equipment
- large mixing bowl
Ingredients
- 2 cups cooked chicken shredded
- 10 ounces cream of chicken soup
- ½ cup RITZ cracker crumbs divided
- 1 ½ cups grated Swiss cheese divided
- 2 Tablespoons dry white wine
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, place the chicken, cream of chicken soup, ¼ cup of RITZ cracker crumbs, ½ cup of the shredded Swiss cheese, wine, salt and pepper.
- Stir until well combined.
- Pour the chicken mixture into an oven safe baking container.
- Top with the remaining ¼ cup of RITZ cracker crumbs and 1 cup of grated Swiss cheese.
- Bake for 25-30 minutes or until the dip is hot and bubbly.
- Serve immediately with crackers or sliced baguette.
Video
Notes
- Use a mini prep processor to quickly grind the crackers into crumbs, or crush them with a rolling pin in a zip-top bag.
- Let the dip rest for a few minutes after baking. It'll firm up slightly, making it easier to scoop.
- Broil for the last minute or two if you want an extra golden, bubbly top, but watch closely so the crackers don't burn.
- Serve with a spoon on hand, since the dip is thick and can break the crackers.
- Easily double the recipe for a larger crowd, but upgrade to a larger baking dish. A 9x13-inch pan is perfect.
- Ingredients to prep ahead- Cook and shred the chicken up to 2 days in advance and store in the fridge. Grate the cheese and crush the crackers.
- Leftovers and storage- Store the baked dip covered in the refrigerator for up to 3 days.
Leslie says
Jessy says