Swiss Chicken Dip

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.

Course Appetizer, Snack

Cuisine American, appetizer, Game day, party, Snack

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 192kcal

Author Jessy Freimann

Equipment

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.

Nutrition