Friday, March 18, 2011
I saw this recipe over on Mommy's Kitchen and thought it sounded like something we would like. The original recipe uses white wine in the sauce. Tina mentioned that the wine flavor was a bit overpowering, so I decided to just used chicken broth in the sauce. (I don't really like to waste wine in chicken casseroles anyway!) I also used Texas Toast garlic croutons instead of stuffing mix.
This was fantastic! We both loved it. I ate the whole piece of chicken and I rarely do that. I was stuffed, but it was worth it. This was quick and easy and doesn't use any specials ingredients. I would highly recommend it!
adapted from Paula Deen
4 large skinless boneless chicken breasts
4 Tbsp butter, melted
Kosher salt and freshly ground black pepper
6 ounces (about 8 slices) Swiss cheese
1 (10 3/4-ounce) can condensed cream of chicken soup
1/4 cup chicken broth
1 cup Texas Toast garlic croutons, crushed
Preheat the oven to 350 degrees F. Melt butter in casserole dish. Add the chicken to a shallow and season with salt and pepper. Layer the cheese slices on top - 2 slices per breast.
In a medium bowl, add the soup and the chicken broth, season with salt and pepper and pour over the cheese. Sprinkle croutons on top and spray with cooking spray. Bake for 45 minutes. Remove from the oven and serve.
Cooked by Steph & Eaten by Tadd 3/18/2011