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Friday, March 18, 2011

Swiss Chicken

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!

Swiss Chicken
adapted from Paula Deen
(Printable Recipe)

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
cooking spray

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.

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  1. The crust looks so tasty. Great recipe.

  2. LOL...you only ate 1 whole piece, I usually eat several!

    Looks good!

  3. You had me at Texas Toast croutons.

  4. That chicken look so delicious and great pics, thanks for share


  5. This was great!!! I used a combo of sliced and shredded swiss and thought that worked well cause the shredded seemed to blend into the sauce. I also used white wine instead of the chicken broth and you definitely could taste the wine...however we enjoyed. It reminded me slightly of the swiss cheese fondue we make!

  6. This sounds yummy. We eat a lot of chicken and am always grateful for more ways to prepare it. I don't have those croutons, but i do have some semi-stale Italian bread I need to use up. Might try this tonight!

  7. This is one of my favorite recipies. I haven't tried it with the white wine yet, but I will the next time. I followed the recipe the first time but last night I didnt have the cream of chicken soup so I used cream of mushroom. I think I may have liked it better with that. Thank you for such a yummy recipe!

  8. This looks SO delicious! I can't wait to make it when the weather in San Diego cools down a bit!


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